Food hygiene Occupational health and safety Safety in the hospitality environment Occupational health and safety legislation.

South Africa's hospitality industry has to cater for extremely diverse nutritional needs - those of foreign tourists, as well as South Africans from all cultural and religious sectors. Nutrition principles and ideas on how to fully utilise South Africa food resources are explored in this title.

Legislative requirements for hoteliers, restaurateurs, and licensee and catering managers in South Africa are defined in this handbook. Business, employment, and operational laws for the industry are discussed with specific details on liquor licenses, hiring practices, and hygiene codes.

Classified list with author and title index.

Increased tourism has turned the food service and hospitality industry into one of our economy's fastest-growing sectors. This growth presents new challenges to food-handling professionals throughout the industry. This 2nd edition has incorporated additional content and features to reflect the fast-moving changes and to benefit both students and employees of the hospitality industry.

This book was written with the belief that everyone globally has the right to a safe and healthy workplace. An 8-year old carrying bricks in the mid-day sun in Nepal, a pharmaceutical business executive on assignment in Bangladesh, or a mother polishing stone in her home in Tanzania; each has a fundamental right to a workplace free from risk of injury, illness, and death. Global Occupational Safety and Health Management Handbook is a broad presentation and discussion of the issues and obstacles facing the Occupational Safety and Health (OSH) profession today in providing safe workplaces globally. Readers can use this book to find resources to assist in the development of their programs and to become informed about the basic structures of international OSH development and governance. Readers can also rely on this book to become more aware of global OSH issues and problems that they may be personally or professionally willing and able to help address. Seasoned OSH professionals can expect to learn about new ways to look at complicated and controversial topics. Young professionals and students can read this book to better understand the important global OSH interrelationships and challenges of the future. Features Serves as a one-stop resource for information on important international safety and health topics and issues Provides detailed information about international OSH tripartite, nongovernmental, and professional organizations Describes the various global OSH educational and professional development needs, and international approaches to expanding capacity and awareness of the profession Discusses controversial international OSH working conditions and explains their global impacts

This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.