ServSafe coursebook. 
 ServSafe 

 - 3rd. ed. 
 - Chicago, Ill.  National Restaurant Association, Educational Foundation  c2004. 
 - 1 v. (various pagings)  ill. (some col.)  28 cm. 
<br/><br/> Includes examination answer sheet.  Includes bibliographical references and index.  Includes glossary. 
<br/><br/>Unit 1. The sanitation challenge -- Unit 2. The flow of food through the operation -- Unit 3. Clean and sanitary facilities and equipment -- Unit 4. Sanitation management. 
<br/><br/><label>ISBN: </label>1582801118 
<br/><br/><label>LCCN: </label>2004275996 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Sanitation.<br/>Food service management<br/>Food handling<br/>Food service employees--Health and hygiene.
<br/><br/><label>LC Class. No.: </label>TX911.3.S3  / S4723 2004