Organizational Behavior: Forgotten Variable in Safe Food
| Data(s) |
01/01/1999
|
|---|---|
| Resumo |
The war on foodborne illness in hotels and restaurants is based on microbiology and critical control points. The author argues that cooks, managers, instructors, researchers, and regulators need to start looking beyond this narrow base to include more organizational behavior processes in their arsenal. |
| Formato |
application/pdf |
| Identificador |
http://digitalcommons.fiu.edu/hospitalityreview/vol17/iss1/3 http://digitalcommons.fiu.edu/cgi/viewcontent.cgi?article=1309&context=hospitalityreview |
| Publicador |
FIU Digital Commons |
| Fonte |
Hospitality Review |
| Palavras-Chave | #David Walczak #Food and Beverage #Food and Beverage Management #Hospitality Administration and Management |
| Tipo |
text |
