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Hospitality Administration and Management

Food and Beverage

1999

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Organizational Behavior: Forgotten Variable In Safe Food, David Walczak Jan 1999

Organizational Behavior: Forgotten Variable In Safe Food, David Walczak

Hospitality Review

The war on foodborne illness in hotels and restaurants is based on microbiology and critical control points. The author argues that cooks, managers, instructors, researchers, and regulators need to start looking beyond this narrow base to include more organizational behavior processes in their arsenal.

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