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Food service --- Restaurant management --- Restaurants --- Food service. --- Restaurant management. --- Restaurants. --- Cafés --- Dining establishments --- Restaurants, lunch rooms, etc. --- Happy hours --- Management --- Cookery for institutions --- Cooking for institutions --- Institutional cooking --- Mass feeding --- Volume feeding --- Hospitality industry --- Quantity cooking --- Tourism --- Food science and technology --- Business, Economy and Management --- Business Management --- General and Others

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Cities and towns --- Food service --- Villes --- Services alimentaires --- Cities and towns. --- Food service. --- Cookery for institutions --- Cooking for institutions --- Institutional cooking --- Mass feeding --- Volume feeding --- Hospitality industry --- Quantity cooking --- Global cities --- Municipalities --- Towns --- Urban areas --- Urban systems --- Human settlements --- Sociology, Urban --- Ville dans la litterature --- Amenagement et assainissement --- Histoire --- Aspect social

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Nutrition --- Food service --- Menus --- Bills of fare --- Fare, Bills of --- Food service. --- Menus. --- Nutrition. --- Cooking --- Dinners and dining --- Alimentation --- Food --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Cookery for institutions --- Cooking for institutions --- Institutional cooking --- Mass feeding --- Volume feeding --- Hospitality industry --- Quantity cooking --- Health aspects

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Food service --- Restaurants --- Restaurant management --- Food service management --- Food service management. --- Restaurant management. --- Marketing --- Marketing. --- Cafés --- Dining establishments --- Restaurants, lunch rooms, etc. --- Cookery for institutions --- Cooking for institutions --- Institutional cooking --- Mass feeding --- Volume feeding --- Management --- Happy hours --- Hospitality industry --- Quantity cooking --- Nutritionary hygiene. Diet --- Food science and technology --- Industries --- Services alimentaires --- Gestion

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This is an updated version of the popular First Edition and includes additional chapters on food and waste management, raw materials, and refrigerated foods. Useful to university faculty and students as well as to food industry professionals, the book provides a comprehensive introduction to contemporary technologies and methods of sanitary food processing. Moving from principles to applications for problem-solving in the food plant, it presents the most recent data and concepts relative to cleaning and sanitizing food plants and process equipment. This volume traces the development of food pr

Food Contamination --- Food Handling --- Food-Processing Industry --- Sanitation --- Food industry and trade --- Food service --- Aliments --- prevention & control --- standards --- methods --- Industrie et commerce --- Salubrité --- 613 --- 664 --- 579.67 --- 591.65 --- 648.7 --- -Food service --- -Cookery for institutions --- Cooking for institutions --- Institutional cooking --- Mass feeding --- Volume feeding --- Hospitality industry --- Quantity cooking --- Food preparation --- Food preparation industry --- Food processing --- Food processing industry --- Food trade --- Agricultural processing industries --- Processed foods --- Hygiëne. Persoonlijke gezondheidszorg --- Production and preservation of solid foodstuffs --- Food microbiology --- Harmful animals --- Pest extermination. Vermin control. Traps (e.g. mousetraps). Poisons. Pesticides. Insecticides etc. --- -Hygiëne. Persoonlijke gezondheidszorg --- 648.7 Pest extermination. Vermin control. Traps (e.g. mousetraps). Poisons. Pesticides. Insecticides etc. --- 591.65 Harmful animals --- 579.67 Food microbiology --- 664 Production and preservation of solid foodstuffs --- -648.7 Pest extermination. Vermin control. Traps (e.g. mousetraps). Poisons. Pesticides. Insecticides etc. --- Cookery for institutions --- Salubrité --- Food-plant sanitation --- Pest extermination. Vermin control. Traps (e.g. mousetraps). Poisons. Pesticides. Insecticides etc --- prevention & control. --- standards. --- methods. --- Sanitation.