Hotel Online  Special Report

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Educational Institute’s New Food Safety Textbook
Focuses on HACCP Process

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December 2004, LANSING, Mich.— Guests don’t want to have to think about food safety when they visit a food service operation.  That’s the job of the staff.  “Food Safety: Managing the HACCP Process,” published by the Educational Institute of the American Hotel & Lodging Association, provides hotel and restaurant food service managers, employees, and students with the essential information they need to implement a comprehensive food safety system that targets every phase of food production and service.

Written by Dr. Ronald F. Cichy, CHA, CFBE, CHE, professor and director of The School of Hospitality Business at Michigan State University, this eight-chapter book is an easy-to-understand resource for staff training or classroom teaching.  It presents the Hazard Analysis Critical Control Point (HACCP) method in a systematic, understandable format.  Clearly defined terms; detailed lists of food safety responsibilities for top managers, mid-level managers, and staff members; and checklists for all of the control points make this a resource that can be readily put into practice in any food and beverage operation.

Highlights of the book include:

  • Examples of the Food Safety Risk Management Program from actual food and beverage operations
  • Vital food safety information for a broad spectrum of food service situations, including lodging limited-service breakfast bars, banquet and buffet service, off-premises catering, room service, and mobile food service, as well as restaurants
  • Food safety standards that reflect the 2004 updates to the 2001 US FDA Food Code
  • Discussion of best practices, applicable to food safety programs in any country
  • Overview of foodborne illnesses, food spoilage and food preservation issues, and the latest food safety risks
  • Examples of forms and reports used in HACCP record keeping
  • Two chapters dedicated to discussion of facilities and equipment cleaning and maintenance
“Food Safety: Managing the HACCP Process” is available for $46.95 for AH&LA members ($60.95 for nonmembers).  Through December 15, 2004, take 20 percent off this and other EI food and beverage training products. To order, call 800-752-4567 or 517-372-8800 (outside the U.S. and Canada, call 407-999-8100).  Or order online at www.ei-ahla.org.  Academic customers should contact their account executive at 800-344-4381 or 517-372-8800 for information on adopting this textbook.

Established in 1953 as a nonprofit educational foundation of the American Hotel & Lodging Association, the Educational Institute is the premier source for quality hospitality education, training, and professional certification, serving the needs and advancing the excellence of hospitality schools and industries worldwide.

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Contact:
Elizabeth Johnson 
  Academic and Allied Marketing Manager
517-318-2359
ejohnson@ei-ahla.org
www.ei-ahla.org

 
Also See: Educational Institute Announces New Training and Education Advisory Council; Industry Leaders Will Guide Development of Hospitality Training Resources / November 2004
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Educational Institute Offers Food and Beverage Training on DVD / October 2004
New Edition of EI's Popular 'Planning and Control' Textbook Highlights Technology, Multi-Unit Management Issues / August 2004
Educational Institute Offers Training Programs in DVD Format / August 2004
Educational Institute Incorporates Certification Opportunities into New Managing Beverage Service Textbook / July 2004
Educational Institute Releases New Color Edition of 'Hospitality Today: An Introduction', Offers Comprehensive Look at the Spectrum of Opportunities in Hospitality / July 2004
Educational Institute Offers Online Distance Learning Courses to Individuals Through CourseLine® / June 2004
Towne Park Ltd. Chooses Educational Institute for Training, Certification / June 2004
Educational Institute Releases Three New Titles in “10-Minute Trainer” Series / May 2004
The Skills, Tasks, and Results Training (START) Program Developed by the Educational Institute of the AH&LA Recognized for its Curriculum Peparing Students for Entry into the Lodging Industry / April 2004
ALIS “Professors” Featured in New Hotel Asset Management Book from Educational Institute of AH&LA / January 2004
Project Planet, Educational Institute of AH&LA Work Together to Offer Green Programs to Hoteliers / February 2004


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