Food Hygiene and Safety Exam Guide National Higher Education Self-Study Examination Catering Management Professional Tutorial Series

Author: Li Jinhong
Publisher:
Publish Date: 2005-09-01
Features: To meet the needs of candidates for the Higher Education Self-Study Examination in Culinary Management and the China Culinary Industry Professional Manager Qualification Examination, we were invited by the China Foreign Economic and Trade University Press to compile this book based on the "Outline for the China Culinary Industry Professional Manager Qualification Examination" (Intermediate) published by Hunan Science and Technology Press, as well as the designated textbook for the Higher Education Self-Study Examination in Culinary Management and the China Culinary Industry Professional Manager Qualification Examination, "Food Hygiene and Safety," published by the Higher Education Press. This book consists of three parts: synchronous guidance, synchronous training, and true question analysis. The synchronous guidance/synchronous training specifically provides an overview of each chapter's content, key examination points, key and difficult points, learning guidance, synchronous exercises, and reference answers. The true question analysis offers an examination of the 2004 "Food Hygiene and Safety" true question paper, summarizing the questions and facilitating candidates in grasping the examination's direction, understanding the latest trends and trends in the exam. This book meets the needs of candidates for the Higher Education Self-Study Examination in Culinary Management and the China Culinary Industry Professional Manager Qualification Examination.