Document Type
Article
Publication Date
4-2011
Journal or Book Title
Dietary Manager
Volume
20
Issue
4
First Page
30
Last Page
33
Abstract
All foodservices employees are responsible for ensuring the food served in their operations is safe. However, it is the responsibility of managers and supervisors to monitor and motivate employees to consistently handle food safely.
Copyright Owner
Association of Nutrition & Foodservice Professionals
Copyright Date
2011
Language
en
File Format
application/pdf
Recommended Citation
Meyer, Janell R.; Arendt, Susan W.; and Strohbehn, Catherine, "Motivating staff to keep food safe" (2011). Apparel, Events and Hospitality Management Publications. 27.
https://lib.dr.iastate.edu/aeshm_pubs/27
Comments
This article is from Dietary Manager 20 (2011): 30. Posted with permission.