Managing Food Hygiene is intended for management students and managers in the hospitality, catering and retail industries. It explains the problems of food hygiene and discusses how they may be tackled from an operational management point of view. It is designed to function as a textbook for coursework or self-study, as well as being a practical handbook for use at work - Oziq-ovqat gigienasini boshqarish mehmondo'stlik, umumiy ovqatlanish va chakana savdo sohalaridagi menejment talabalari va menejerlari uchun mo'ljallangan. Unda oziq-ovqat gigienasi muammolari tushuntiriladi va ularni operativ boshqaruv nuqtai nazaridan qanday hal qilish mumkinligi muhokama qilinadi. U kurs ishi yoki mustaqil ta'lim uchun darslik, shuningdek ishda foydalanish uchun amaliy qo'llanma sifatida ishlash uchun mo'ljallangan.