HOSP420 Discussions Week 1

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HOSP420 Discussions Week 1
A restaurant that has a foodborne illness situation may have some rough consequences…

 

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HOSP420 Discussions Week 1

HOSP420 Discussions Week 1

All Students Posts 61 Pages 

Potential Restaurant Incidents – 29 Pages 

A restaurant that has a foodborne illness situation may have some rough consequences. What could be the cost associated with a foodborne illness incident to a food service establishment? What if you are the manager of a facility that has dealt with a food borne illness in the past,  how would you help to mend the bad feelings associated with your facility and regain customer loyalty?  Being in the restaurant industry, you serve a variety of customers. Which customer would be more seriously affected by a foodborne illness? Why?…

Foodborne Illness/Unsafe Food – 32 Pages 

What does FAT TOM stand for? How is it used in a food service to reduce the risk of foodborne illness? The food that pathogens most like are proteins and carbohiqualitytutorialstes.  What are some ways that we can control the oxygen and moisture content in our food? How long can food sit in the temperature danger zone?  Food safety hazards can be divided into various categories. What are these? What do they consist of…