Academics
This book, divided in ten chapters, deals with topics like significance of food hygiene, quality and safety in hospitality industry, food microbiology, various microorganisms & their growth, causes and prevention of foodborne diseases. It explains the concept of purchase, receiving and storage of food ingredients in food service establishments, hygienic handling of food in food service operations. It also includes topics like personal hygiene, safety issues in catering establishments like fire & accident prevention/control and first-aid. It highlights how locations for catering outlet are selected and planned from sanitation point of view.
Alok Kumar is a distinguished teaching professor of physics at the state university of new York at Oswego. He was born and educated in India. He has been teaching in the American higher education for about four decades. He is a fellow of the alexander von Humboldt foundation, Germany and a nova/nasa fellow. Kumar is active in the fields of atomic physics, chemical physics, history of science and science education.
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