TAILIEUCHUNG - Lecture The bar and beverage book (5th Edition): Chapter 9 - Costas Katsigris, Chris Thomas
Chapter 9 - Sanitation and bar setup. This chapter will help you: Set, teach, and maintain sanitation standards, bar stock, and routines; train employees to determine the mixes, garnishes, condiments, and accessories needed, and handle glasses and ice properly; set up and close the cash register and train employees to do so; coach employees in behind-the-bar behavior. | © 2011 John Wiley and Sons, Inc. All Rights Reserved CHAPTER 9 SANITATION AND BAR SETUP © 2011 John Wiley and Sons, Inc. All Rights Reserved © 2011 John Wiley and Sons, Inc. All Rights Reserved Set, teach, and maintain sanitation standards, bar stock, and routines. Train employees to determine the mixes, garnishes, condiments, and accessories needed, and handle glasses and ice properly. Set up and close the cash register and train employees to do so. Coach employees in behind-the-bar behavior. THIS CHAPTER WILL HELP YOU SANITATION Bacterial Hazards Hazard Analysis of Critical Control Points (HACCP) system, a seven-step program designed to find and eliminate potential problem areas for contamination and sanitation, as well as for correct food-storage, cooking, and serving temperatures. © 2011 John Wiley and Sons, Inc. All Rights Reserved SANITATION Preventing the Spread of Bacteria Washing and Handling Glassware and Utensils Functional Water The development of functional water is for
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