ПРИМЕЧАНИЯ

1.Lewis J. Minor and Ronald F. Cichy, Foodservice Systems Management (Westport, CT: AVI Publishing Company, 1984), p. 161.

2.National Assessment Institute, Handbook for Safe Food Service Management (Upper Saddle River, NJ: Regents/Prentice Hall, 1994), p. 8.

3.Ibid., ð. 42.

4.NRA staff, «Food Allergy Awareness», Restaurants USA, January 2002, www.restaurant.org/rusa.

5.Ibid.

6.National Assessment Institute, Handbook for Safe Food Service Management (Upper Saddle River, NJ: Regents/Prentice Hall, 1994), pp. 11, 39—41.

7.Mahmood Khan, Concepts of Foodservice and Management, 2nd ed. (Westport, CT: AVI Publishing Company, 1991), p. 208.

8.Minor and Cichy, Foodservice Systems Management, p. 162.

9.National Assessment Institute, Handbook for Safe Food Service Management, p. 35.

10.Ibid., ð. 37.

11.National Institute for Food service Industry, Applied Foodservice Sanitation, 4th ed. (New York: John Wiley & Sons, 1992), p. 86.

12.Ibid., ð. 87.

13.Ibid., ð. 89.

14.Minor and Cichy, Foodservice Systems Management, p. 181.

15.Applied Foodservice Sanitation, p. 67.

16.Ibid., ð. 135.

17.Ibid., ð. 176.

18.«Top Twelve Bar Sanitation Tips», F&B Business, December 1989, p. 55.

19.Applied Foodservice Sanitation, pp. 188—189.

20.National Assessment Institute, Handbook for Safe Food Service Management, p. 96.

21.John Knight, p. 47.

22.Applied Foodservice Sanitation, pp. 228—229.

23.Ibid., ð. 279.

24.Ibid., ð. 280.

25.Knight, p. 52.

26.Ibid., ð. 51.

27.Ibid., ð. 53.

ПОЛЕЗНЫЕ ИНТЕРНЕТ-РЕСУРСЫ

ОТВЕТ НА МОМЕНТАЛЬНЫЙ ТЕСТ 10.1

Сальмонелла.