Food Risk Management in Hospitality Business Japan Society for Applied Management Research Group of the Idea from Customers

• 영문명: Food Risk Management in Hospitality Business Japan Society for Applied Management Research Group of the Idea from Customers
• 발행기관: 한국전산회계학회
• 저자명: Osamu Ibe
• 간행물 정보: 『한국전산회계학회 학술대회 논문집』2014년 춘계학술대회 발표집, 151~158쪽, 전체 8쪽
• 주제분류: 경제경영 > 회계학
• 파일형태: PDF
• 발행일자: 2014.05.30

영문 초록

The priority of the corporate risk management is somewhat varied in each busyness categories. In hospitality business, especially in food service industries, such a corporate risk does not only cause loss of the business reputation, but also causes health damages or in worst scenario, bring fatal damage to the customer. Since viruses and food poisoning bacteria are “invisible”, it requires utmost endeavor to take under the control of these food industry risks. In this text, I would like to introduce practical examples and discuss the importance of the scientific and academic approach.

목차

Ⅰ. Preface

Ⅱ. Development of food safety standards

Ⅲ. Food poisoning

Ⅳ. Trends of food poisoning in Japan (Tokyo)

Ⅴ. Learn from recent case

Ⅵ. Challenge of hotels

Ⅶ. Hygiene Committee

Reference citations

키워드

Hotel industry risk HACCP Food safety