The sanitation imperative

Cornell Hotel and Restaurant Administration Quarterly

Volumn 38, Issue 2, 1997, Pages 68-73

  Walczak, David ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031116154     PISSN: 00108804     EISSN: None     Source Type: Journal    
DOI: 10.1177/001088049703800226     Document Type: Article

References (11)

1. 1 For example, see: Ronald Cichy, Sanitation Management: Strategies for Success (East Lansing, MI: Educational Institute of the AH&MA, 1984); Educational Foundation of the National Restaurant Association, Foodservice Sanitation (New York: John Wiley & Sons, 1985); and James J. Buckalew, Donald W. Schaffner, and Myron Solberg, "Surface Sanitation and Microbiological Food Quality of a University Foodservice Operation," Journal of Foodservice Systems, Vol. 9 (1996), pp. 25-39.
2. 1 For example, see: Ronald Cichy, Sanitation Management: Strategies for Success (East Lansing, MI: Educational Institute of the AH&MA, 1984); Educational Foundation of the National Restaurant Association, Foodservice Sanitation (New York: John Wiley & Sons, 1985); and James J. Buckalew, Donald W. Schaffner, and Myron Solberg, "Surface Sanitation and Microbiological Food Quality of a University Foodservice Operation," Journal of Foodservice Systems, Vol. 9 (1996), pp. 25-39.
3. 1 For example, see: Ronald Cichy, Sanitation Management: Strategies for Success (East Lansing, MI: Educational Institute of the AH&MA, 1984); Educational Foundation of the National Restaurant Association, Foodservice Sanitation (New York: John Wiley & Sons, 1985); and James J. Buckalew, Donald W. Schaffner, and Myron Solberg, "Surface Sanitation and Microbiological Food Quality of a University Foodservice Operation," Journal of Foodservice Systems, Vol. 9 (1996), pp. 25-39.
4. 2 See: David Walczak, "The Proletarian Gourmet," FIU Hospitality Review, in press.
5. 3 For example, see: Cichy, op. cit.; Florence Berger and Bonnie Farber, "Preparing a Training Proposal," Cornell Hotel and Restaurant Administration Quarterly, Vol. 33, No. 6 (December 1992), pp. 36-42; K. Michael Haywood, "Effective Training: Toward a Strategic Approach," Cornell Hotel and Restaurant Administration Quarterly, Vol. 33, No. 6 (December 1992), pp. 43-52; and J. Bruce Tracey and Cynthia G. Cardenas, "Training Effectiveness: An Empirical Examination of Factors Outside the Training Context," Hospitality Research Journal, Vol. 20, No. 2 (1996), pp. 113-124.
6. 3 For example, see: Cichy, op. cit.; Florence Berger and Bonnie Farber, "Preparing a Training Proposal," Cornell Hotel and Restaurant Administration Quarterly, Vol. 33, No. 6 (December 1992), pp. 36-42; K. Michael Haywood, "Effective Training: Toward a Strategic Approach," Cornell Hotel and Restaurant Administration Quarterly, Vol. 33, No. 6 (December 1992), pp. 43-52; and J. Bruce Tracey and Cynthia G. Cardenas, "Training Effectiveness: An Empirical Examination of Factors Outside the Training Context," Hospitality Research Journal, Vol. 20, No. 2 (1996), pp. 113-124.
7. 3 For example, see: Cichy, op. cit.; Florence Berger and Bonnie Farber, "Preparing a Training Proposal," Cornell Hotel and Restaurant Administration Quarterly, Vol. 33, No. 6 (December 1992), pp. 36-42; K. Michael Haywood, "Effective Training: Toward a Strategic Approach," Cornell Hotel and Restaurant Administration Quarterly, Vol. 33, No. 6 (December 1992), pp. 43-52; and J. Bruce Tracey and Cynthia G. Cardenas, "Training Effectiveness: An Empirical Examination of Factors Outside the Training Context," Hospitality Research Journal, Vol. 20, No. 2 (1996), pp. 113-124.
8. 3 For example, see: Cichy, op. cit.; Florence Berger and Bonnie Farber, "Preparing a Training Proposal," Cornell Hotel and Restaurant Administration Quarterly, Vol. 33, No. 6 (December 1992), pp. 36-42; K. Michael Haywood, "Effective Training: Toward a Strategic Approach," Cornell Hotel and Restaurant Administration Quarterly, Vol. 33, No. 6 (December 1992), pp. 43-52; and J. Bruce Tracey and Cynthia G. Cardenas, "Training Effectiveness: An Empirical Examination of Factors Outside the Training Context," Hospitality Research Journal, Vol. 20, No. 2 (1996), pp. 113-124.
9. 4 As suggested, for example, by: Norman Marriott, Principles of Food Sanitation (Westport, CT: AVI Publishing, 1985), pp. 316-317.
10. 5 Educational Foundation, pp. 268-275.
11. 6 Donald Smith, "A Baker's Dozen: Thirteen Principles for a Successful Restaurant," Cornell Hotel and Restaurant Administration Quarterly, Vol. 37, No. 2 (April 1996), pp. 42-46.