Infection Control for Food and Lodging Establishments

  • Publish Date: 1998-10-20
  • Binding: Paperback
  • Author: John Jefferson Dykstra
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Based on educational programs offered by the J.D. Group for hotel and food service employees, on reducing the risk of contagious disease for customers and employees alike, it is designed to alert lodging and food service personnel to the potential impact of infectious diseases and the need for infection control programs throughout the industry. While the effects of Legionnaires' disease and Hepatitis A are well documented, the risks posed by other disorders, including AIDS, are less well known. Describes a simple, easy-to-implement and cost-effective infection control policy that is not only wise from the standpoint of avoiding health risks, but also an effective strategy for businesses that seize the marketing initiative. In addition, it will serve as a learning aid for housekeeping, food and beverage personnel as well as management. Provides a powerful marketing tool for allaying public fears regarding disease transmission in lodging and food service establishments.