| 000 | 01234nam a2200205Ia 4500 | ||
|---|---|---|---|
| 003 | NUBLRC | ||
| 008 | 241210s9999 xx 000 0 und d | ||
| 020 | _a978-621-427-072-9 | ||
| 040 | _cNUBLRC | ||
| 050 | _aFIL HD 61 .S66 2020 c.3 | ||
| 100 | _aSomoray, Ana Marie M. | ||
| 245 | 0 |
_aRisk management as applied to safety, security, & sanitation / _cAna Marie M. Somoray |
|
| 260 |
_aManila ; _bUnlimited Books Library Services & Publishing Co., _cc2020 |
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| 300 |
_ax, 168 pages : _billustrations ; _c23cm. |
||
| 365 | _b490 | ||
| 504 | _aIncludes glossary and bibliography | ||
| 505 | _aChapter 1. Food Safety -- Chapter 2. Workplace Hygiene Procedures -- Chapter 3. Occupation Health & Safety -- Chapter 4. Workplace Security -- Chapter 5. Disaster Management & Safety Premise -- Chapter 6. Basic First Aid. | ||
| 520 | _aThis book is designed to provide the basic knowledge and proficiencies required to apply hygiene and safety procedures for handling foods. It aims to prepare the future prefessionals to value the underlying mandates and policies in food and occupational safety and enable to plan and develop safety and health program within the hospitality and travel industries workplace settings. | ||
| 942 |
_2lcc _cBK |
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| 999 |
_c5228 _d5228 |
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