Risk management : as applied to safety, security and sanitation / Jovid Maricar D. Maranan, Mario H. Maranan, Cristina O.Nazareno-Caluza ... et al.
Contributor(s): Maranan,Mario H | Nazareno-Caluza, Cristina O | Cabuhal,Gina Marie
Material type:
TextPublisher: Manila : Mindshapers Co., Inc., c2021Edition: Rev. edDescription: 236p. ; 25cmISBN: 978-621-406-296-6Subject(s): Risk managementDDC classification: FIL 363.11 R595 2021
Contents:
Ch. 1. Risk Management Concepts and Principles -- Ch. 2. Risk Management and the Tourism Industry -- Ch. 3. Risk Management and the Hospitality Industry -- Ch. 4. Provisions of the Sanitation Code of the Philippines Pertinent to the Hospitality Industry -- Ch. 5. Hazard Analysis Critical Control Points (HACCP).
| Item type | Home library | Call number | Copy number | Status | Date due | Barcode |
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KCPLibrary | FIL 363.11 R595 2021 c.1 (Browse shelf) | 1 | Available | 18828 | |
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KCPLibrary | FIL 363.11 R595 2021 c.2 (Browse shelf) | 2 | Available | 18829 | |
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KCPLibrary | FIL 363.11 R595 2021 c.3 (Browse shelf) | 3 | Available | 18830 |
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| FIL 361.3709599 N961 2009 NSTP 2: a practical guide to the development of the service learning workplan its implementation… | FIL 361.3709599 N961 2009 NSTP 2: a practical guide to the development of the service learning workplan its implementation… | FIL 363.11 R595 2021 c.1 Risk management : as applied to safety, security and sanitation / | FIL 363.11 R595 2021 c.2 Risk management : as applied to safety, security and sanitation / | FIL 363.11 R595 2021 c.3 Risk management : as applied to safety, security and sanitation / | FIL 363.192 S6979 2016 Principles of food safety, sanitation and hygiene / | FIL 363.192 S6979 2016 Principles of food safety, sanitation and hygiene / |
Includes references.
Ch. 1. Risk Management Concepts and Principles -- Ch. 2. Risk Management and the Tourism Industry -- Ch. 3. Risk Management and the Hospitality Industry -- Ch. 4. Provisions of the Sanitation Code of the Philippines Pertinent to the Hospitality Industry -- Ch. 5. Hazard Analysis Critical Control Points (HACCP).
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