Technical and How To

Sanitation and proper cleaning are necessary for the health of customers and ultimately the profitability of all food service establishments. The authors present, in detail, all aspects of cleaning and maintaining food service operations. This book contains chapters on bacteria and infection control, equipment and chemicals, cleaning techniques, kitchen equipment, management procedures, and safety guidelines. Using the information in this book will enable you to meet or exceed all cleaning related health department standards effectively, smoothly, and within budget. This book provides detailed and illustrated cleaning procedures for all equipment and surfaces found in commercial kitchens, restaurants and food preparation facilities.315 pagesɂinding 3 ring.

This user-friendly reference book is written for all people employed in the professional cleaning industry. The focus is on management of organizations, both European and non-European, but the answers are important for anyone in the cleaning industry. The handbook summarizes one hundred of the most Frequently Asked Questions, covering: Workers Health & Safety Regulations: Environment & waste: Certification: HACCP: Production standards: Contracts based on Results and Marketing of Facilities: and more

This chapter covers the problems and solutions of hard, resilient and wood floor care. (An Instructor's Guide is Available) It includes discussions of the basic principles of floor care, equipment, caring for different surfaces, and use of the automatic floor machine. Procedural lessons include stripping, scrubbing, burnishing, polishing, and refinishing.
526+ pages
Binding: ebook.

Valuable for housekeeping managers and supervisors in any type of facility! The author's vast experience ranges from industrial and chemical engineering to managing the maintenance of several facilities. He has written many books and more than 100 articles related to cleaning and maintenance. In this book, Feldman discusses the operation and management of housekeeping services, employee training, supervision, and ways to get the job done quicker, better and safer. Several chapters are devoted to custodial facilities, equipment and chemicals. The appendix has sections for special cleaning problems and industry examples to compare with your own business environment. Excellent for training supervisors and managers. This is an industry classic, written by an expert in the field, truly one of the finest books available on professional cleaning management.423 pages, Published (1978) ...Binding/Hardcover.