Restaurant Food Safety Management

1. Introduction Food and Beverage Management, 2. Managing Quality in Food and Beverage Management, 3. Receiving, Storing and Issuing, 4. Introduction to Food Processing, 5. Nutritive Value of Foods, 6. Food Preservation, 7. Enzymes for Food Processing, 8. Fermented Food and Beverages, 9. Food Safety and Quality, 10. Food Spoilage, 11. Food Borne Diseases, 12. Food Microbiology