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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.
"Organizational Behavior: Forgotten Variable in Safe Food,"
Hospitality Review: Vol. 17
, Article 3.
Available at: https://digitalcommons.fiu.edu/hospitalityreview/vol17/iss1/3