Description
Wiley India Haccp Applications And Challenges by R A Sharma and Alok Kumar and D KUMAR
Adoption of Hazard Analysis Critical Control Point (HACCP) system for production of safe food is gaining momentum in the food industry. HACCP is a scientific system to identify, monitor, and control contamination risks in food industry. This book addresses the demands of the hotel industry in the new millennium. Educators who are preparing professionals for roles as food & beverage managers, chefs and general managers in hotels are required to meet the challenges of operations, technology, training, international laws practices and applications.
About the Author
Alok Kumar is associated with Mekelle University (A Govt. University) in Ethiopia (Africa) as an Associate Professor He was previously associated with Amity University, Noida (India). He has 21 years’ experience in hotel industry, teaching, research & training. He has published 36 research papers in journals/edited books and completed 2 UGC Projects. He has been founder Associate Editor of “Amity Research Journal of Tourism, Aviation and Hospitality (ARJTAH)”& Nominated for Editorial /Review board of Tourism and Travelling of Kozmenko Science Publishing, Poland and International Tourism and Hospitality Journal (ITJH) of RPA Journals, London.
D. Kumar is Professor, Dean and Head, Department of Industrial Chemistry, Government Model Science College, Jiwaji University, Gwalior (Madhya Pradesh). He also worked on the Committees of UGC, NAAC, Research, Self Financing Courses, Infrastructure Development, Planning Board & Purchase Committee. He has supervised 6 research scholars for PhD and 4 others are pursuing research work. In the field of Travel Tourism & Hospitality, he has supervised 1 Research Scholar for PhD degree.
R.A. Sharma is Professor and Founder Director, Hotel Management at School of Studies in Travel & Tourism Management Jiwaji University, Gwalior (M.P) India. He has been pioneer of Hospitality & Tourism education in state of Madhya Pradesh. He is founder head of Paryatan Bhawan in Jiwaji University, Gwalior (MP). He has 35 years of experience in teaching & research. He has guided over 10 PhD. scholars.
TABLE OF CONTENTS
BOOK REVIEW
Introduction
Hazard Analysis and Critical Control Point (HACCP)
Food
General Hygiene and Manufacturing Practices
Regulations in Food Sector
Challenges in Application of HACCP in Hotels
NCR Delhi (India)–An Overview
Case Study of NCR Delhi
Conclusion
References
Index