HACCP [洋書]

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商品	説明	価格
HACCP A Practical Approach【電子書籍】[ Sara Mortimore ] 楽天Kobo電子書籍ストア	＜p＞＜strong＞HACCP: A Practical Approach, 3rd edition＜/strong＞ has been updatedto include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management.＜/p＞＜p＞Introductory chapters set the scene and update the reader on developments on HACCP over the last 15 years. The preliminary stages of HACCP, including preparation and planning and system design, are covered first, followed by a consideration of food safety hazards and their control. Prerequisite program coverage has been significantly expanded in this new edition reflecting its development as a key support system for HACCP. The HACCP plan development and verification and maintenance chapters have also been substantially updated to reflect current practice and a new chapter on application within the food supply chain has been added. Appendices provide a new set of case studies of practical HACCP application plus two new case studies looking at lessons learned through food safety incident investigation. Pathogen profiles have also been updated by experts to provide an up-to-date summary of pathogen growth and survival characteristics that will be useful to HACCP teams.＜/p＞＜p＞The book is written both for those who are developing HACCP systems for the first time and for those who need to update, refresh and strengthen their existing systems. New materials and new tools to assist the HACCP team have been provided and the current situation on issues that are still undergoing international debate, such as operational prerequisite programs. All tools such as decision trees and record-keeping formats are provided to be of assistance and are not obligatory to successful HACCP. Readers are guided to choose those that are relevant to their situations and which they find are helpful in their HACCP endeavors.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	10,222円
HACCP Principles and Applications【電子書籍】[ Merle D. Pierson ] 楽天Kobo電子書籍ストア	＜p＞The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. "Hazard Analysis and Critical Control Points" was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted publication of the 1991 short course as a book. This book is designed to serve as a reference on the principles and application of HACCP for those in quality control/assurance, technical man agement, education and related areas who are responsible for food safety man agement. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled "HACCP Principles for Food Production" (Appendix A). This document dealt with HACCP as applied to the microbiological safety of foods; however, the principles can be modified to apply to chemical, physical and other hazards in foods. The principles rec ommended by the NACMCF have been widely recognized and adopted by the food industry and regulatory agencies. Implementation of these principles pro vides a proactive, preventive system for managing food safety. HACCP should be applied at all stages of the food system, from production to consumption.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	6,076円
Food Safety for the 21st Century Managing HACCP and Food Safety Throughout the Global Supply Chain【電子書籍】[ Carol A. Wallace ] 楽天Kobo電子書籍ストア	＜p＞Revised to reflect the most recent developments in food safety, the second edition of ＜em＞Food Safety for the 21st Century＜/em＞ offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The authors ー noted experts in the field ー reveal how to design, implement and maintain a stellar food safety programme. The book contains industry best-practices that can help businesses to improve their systems and accelerate the application of world-class food safety systems. The authors outline the key food safety considerations for individuals, businesses and organisations involved in today’s complex global food supply chains.＜/p＞＜p＞The text contains the information needed to recognise food safety hazards, design safe products and processes and identify and manage effectively the necessary control mechanisms within the food business. The authors also include a detailed discussion of current issues and key challenges in the global food supply chain. This important guide:＜/p＞＜p＞? Offers a thorough review of the various aspects of food safety and considers how to put in place an excellent food safety system＜br /＞ ? Contains the information on HACCP appropriate for all practitioners in the world-wide food supply chain＜br /＞ ? Assists new and existing business to meet their food safety goals and responsibilities＜br /＞ ? Includes illustrative examples of current thinking and challenges to food safety management and recommendations for making improvements to systems and practices＜/p＞＜p＞Written for food safety managers, researchers and regulators worldwide, this revised guide offers a comprehensive text and an excellent reference for developing, implementing and maintaining world-class food safety programmes and shows how to protect and defend the food supply chain from threats.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	18,697円
HACCP per Bar: Guida completa alla Sicurezza Alimentare nella Somministrazione di Alimenti【電子書籍】[ Francesco Prestini ] 楽天Kobo電子書籍ストア	＜p＞La sicurezza alimentare ? un aspetto cruciale in qualsiasi settore che coinvolga la manipolazione e la somministrazione di alimenti. I bar, in particolare, sono luoghi in cui la sicurezza alimentare riveste un ruolo fondamentale, poich? i clienti si affidano alla loro competenza e responsabilit? nella fornitura di alimenti sicuri e di alta qualit?. L'Hazard Analysis and Critical Control Points (HACCP) rappresenta un approccio scientifico e sistematico per garantire la sicurezza alimentare, ed ? essenziale che i bar lo adottino per proteggere la salute dei consumatori.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	673円
HACCP: a practical guide for manufacturers (Fourth edition)【電子書籍】[ Mr Robert Gaze ] 楽天Kobo電子書籍ストア	＜p＞Assure the safety of your food products by adopting HACCP. This guide combines a clear explanation of the principles of HACCP (Hazard Analysis and Critical Control Point) with sound practical advice on how to approach and implement HACCP. It particularly focuses on the increasing importance of pre-requisites, and the need to document decisions regarding hazard and risk analysis.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	12,014円
Haccp in the Meat Industry【電子書籍】楽天Kobo電子書籍ストア	＜p＞The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	28,177円
HACCP A practical approach【電子書籍】[ Sara Mortimore ] 楽天Kobo電子書籍ストア	＜p＞As a long-standing protagonist of good manufacturing practice in the food and drink industry, I was more than pleased to be invited to edit a series of books on practical approaches to food control. The series does not set out to re-invent the wheel, but rather to draw together collective wisdom in respect of particular food control issues and to present them in a way which will allow relevant managers, management or practitioners to address them on a practical level. It also tries to give a practical perspective for those concerned with law enforcement, some of whom will be newly challenged in face of EEC food control legislation. I am particularly delighted that the first in the series should be on the subject of hazard analysis and that the authors have real experience of HACCP applications within major and highly respected organizations. Sainsbury's and Grand Metropolitan are to be commended for the support that they have given to this initiative, as are others who have endorsed contributions from their employees. I have also been impressed with the quality and scope of the input from the authors of this publication, Sara Mortimore and Carol Wallace, and hope that the example of practical application which runs as an ongoing theme throughout the book will help those applying HACCP for the first time to weave through the inevitable difficulties without undue shedding of blood, sweat and tears.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	9,719円
Entwicklungsm?glichkeiten der polnischen Industrie durch den Einsatz der ISO 9000ff. Norm und der HACCP Zertifizierung【電子書籍】[ Witold Niedzielski ] 楽天Kobo電子書籍ストア	＜p＞Diplomarbeit aus dem Jahr 2005 im Fachbereich BWL - Beschaffung, Produktion, Logistik, Note: 1,7, Fachhochschule Flensburg, 22 Quellen im Literaturverzeichnis, Sprache: Deutsch, Abstract: Qualit?t im Sinne von ISO 9000 bedeutet Zweckerf?llung. Produkte, die dieser Forderung entsprechen, k?nnen nur hergestellt werden, wenn alle Teilprozesse der Herstellungskette richtig durchgef?hrt werden. Ohne wirksames Qualit?tsmanagement ist das nicht m?glich. Die Grundlage zum Aufbau eines modernen Qualit?tsmanagementsystems bietet die Normenfamilie EN ISO 9000 mit den einzelnen Normen EN ISO 9000, 9001 und 9004. Die Qualit?t von Produkten hat f?r jedes Unternehmen und jede Branche eine entscheidende Bedeutung bekommen. Dies spiegelt sich auch in neuen Managementkonzepten wider. Zentrale Erkenntnis ist dabei, dass Qualit?t nicht in Produkte hineinkontrolliert werden kann, sondern hineinkonstruiert und hineinproduziert werden muss. Dabei kommt den Besch?ftigten auf allen Ebenen des Betriebes eine entscheidende Rolle zu.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	1,258円
Igiene, sicurezza alimentare e sicurezza dei lavoratori: situazione europea, situazione nazionale, situazione calabrese, HACCP settore oleario.【電子書籍】[ Antonio Paolillo ] 楽天Kobo電子書籍ストア	＜p＞Il testo vuole essere un’utile guida per orientarsi nel percorso legislativo alimentare in esso ? affrontato il principio europeo su cui sono con?uite le varie norme del settore alimentare verso l’emanazione del cos? detto pacchetto igiene dal Reg. (UE) 178/02 al Reg (UE) 852/04.＜br /＞ Molta attenzione ? stata posta negli ultimi anni al lavoratore T.U. 81/08 e alla sicurezza sui luoghi di lavoro in questo lavoro sono tracciate le linee guida da intraprendere sia nella piccola sia nella media aziende alimentare.＜br /＞ ? riportato anche un caso pratico applicativo di sistema H.A.C.C.P. all’interno di un olei?cio.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	606円
A Complete Course in Canning and Related Processes Volume 2: Microbiology, Packaging, HACCP and Ingredients【電子書籍】楽天Kobo電子書籍ストア	＜p＞＜em＞A Complete Course in Canning＜/em＞ is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The three-title set is designed to cover all planning, processing, storage and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labelling that contrast the situation in different regions worldwide, updated information on containers for canned foods and new information on validation and optimization of canning processes, among many others.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	23,233円
Temperaturgef?hrte Logistik - Rechtliche Aspekte, HACCP-Konzept und das ATP-Abkommen, Stand 2007【電子書籍】[ Stefan K?stner ] 楽天Kobo電子書籍ストア	＜p＞Studienarbeit aus dem Jahr 2007 im Fachbereich BWL - Beschaffung, Produktion, Logistik, Note: keine, Fachhochschule Gie?en-Friedberg; Standort Friedberg, Sprache: Deutsch, Abstract: Diese Arbeit soll ein ersten Einblick in die rechtlichen Apekte bei temperatur gef?hrten Lebensmittel geben. Hierzu wird auch das HACCP- Konzept sowie das ATP- Abkommen beleuchtet. Die vielen eigen Darstellung der Thematik geben einen schnellen und recht leicht verst?ndlichen ersten ?berblick.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	1,716円
HACCP A Complete Guide - 2021 Edition【電子書籍】[ Gerardus Blokdyk ] 楽天Kobo電子書籍ストア	＜p＞Are there rules for self -regulation, HACCP and quality assurance in some food firms?＜/p＞＜p＞Have all haccp team members been trained in how to utilise the haccp principles?＜/p＞＜p＞Have you been involved in any initiatives or approaches to promote adoption of HACCP?＜/p＞＜p＞How are HACCP principles being used in retail and food service?＜/p＞＜p＞How can HACCP principles be used in retail and food service operations?＜/p＞＜p＞Is the haccp system based on an adequate prerequisite quality system?＜/p＞＜p＞Is there a self-audit system in place to guarantee food safety based on the HACCP principles?＜/p＞＜p＞What are the differences between HACCP and ISO 22000?＜/p＞＜p＞What is the next stage in applying HACCP principles?＜/p＞＜p＞Which types of employees have received HACCP training?＜/p＞＜p＞＜strong＞This HACCP Guide is unlike books you're used to. If you're looking for a textbook, this might not be for you. This book and its ＜em＞included digital components＜/em＞ is for you who understands the importance of asking great questions. This gives you the questions to uncover the HACCP challenges you're facing and generate better solutions to solve those problems.＜/strong＞＜/p＞＜p＞Defining, designing, creating, and implementing a process to solve a challenge or meet an objective is the most valuable role… In EVERY group, company, organization and department.＜/p＞＜p＞Unless you're talking a one-time, single-use project, there should be a process. That process needs to be designed by someone with a complex enough perspective to ask the right questions. Someone capable of asking the right questions and step back and say, 'What are we really trying to accomplish here? And is there a different way to look at it?'＜/p＞＜p＞This Self-Assessment empowers people to do just that - whether their title is entrepreneur, manager, consultant, (Vice-)President, CxO etc... - they are the people who rule the future. They are the person who asks the right questions to make HACCP investments work better.＜/p＞＜p＞This HACCP All-Inclusive Self-Assessment enables You to be that person.＜/p＞＜p＞INCLUDES all the tools you need to an in-depth HACCP Self-Assessment. Featuring new and updated case-based questions, organized into seven core levels of HACCP maturity, this Self-Assessment will help you identify areas in which HACCP improvements can be made.＜/p＞＜p＞＜strong＞In using the questions you will be better able to:＜/strong＞＜/p＞＜p＞＜strong＞Diagnose HACCP projects, initiatives, organizations, businesses and processes using accepted diagnostic standards and practices.＜/strong＞＜/p＞＜p＞＜strong＞Implement evidence-based best practice strategies aligned with overall goals.＜/strong＞＜/p＞＜p＞＜strong＞Integrate recent advances in HACCP and process design strategies into practice according to best practice guidelines.＜/strong＞＜/p＞＜p＞Using the Self-Assessment tool gives you the HACCP Scorecard, enabling you to develop a clear picture of which HACCP areas need attention.＜/p＞＜p＞Your purchase includes access to the ＜strong＞HACCP self-assessment digital components＜/strong＞ which gives you your dynamically prioritized projects-ready tool that enables you to define, show and lead your organization exactly with what's important.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	6,167円
洋書 HACCP: A Food Industry Briefing Glomarket	* We ship internationally, so do not use a package forwarding service. We cannot ship to a package forwarding company address because of the Japanese customs regulation. If it is shipped and customs office does not let the package go, we do not make a refund. 【注意事項】 * 特に注意してください。 * ・個人ではない法人・団体名義での購入はできません。この場合税関で滅却されてもお客様負担になりますので御了承願います。・お名前にカタカナが入っている場合法人である可能性が高いため当店システムから自動保留します。カタカナで記載が必要な場合はカタカナ変わりローマ字で記載してください。・お名前またはご住所が法人・団体名義（XX株式会社等）、商店名などを含めている場合、または電話番号が個人のものではない場合、税関から法人名義でみなされますのでご注意ください。・転送サービス会社への発送もできません。この場合税関で滅却されてもお客様負担になりますので御了承願います。 * ・注文後品切れや価格変動でキャンセルされる場合がございますので予めご了承願います。・当店でご購入された商品は、原則として、「個人輸入」としての取り扱いになり、すべてニュージャージからお客様のもとへ直送されます。・ご注文後、30営業日以内(通常2~3週間)に配送手続きをいたします。配送作業完了後、2週間程度でのお届けとなります。・まれに商品入荷状況や国際情勢、運送、通関事情により、お届けが2ヶ月までかかる場合がありますのでお急ぎの場合は注文をお控えください。・個人輸入される商品は、すべてご注文者自身の「個人使用・個人消費」が前提となりますので、ご注文された商品を第三者へ譲渡・転売することは法律で禁止されております。・関税・消費税が課税される場合があります。詳細はこちらをご確認下さい。PC販売説明文	11,840円
洋書 Paperback, Estudio de la calidad sanitaria del Ostión del Golfo de México: Mediante el método de análisis de riesgos, identificación y control de puntos críticos (ARICPC o HACCP) (Spanish Edition) Glomarket	* We ship internationally, so do not use a package forwarding service. We cannot ship to a package forwarding company address because of the Japanese customs regulation. If it is shipped and customs office does not let the package go, we do not make a refund. 【注意事項】 * 特に注意してください。 * ・個人ではない法人・団体名義での購入はできません。この場合税関で滅却されてもお客様負担になりますので御了承願います。・お名前にカタカナが入っている場合法人である可能性が高いため当店システムから自動保留します。カタカナで記載が必要な場合はカタカナ変わりローマ字で記載してください。・お名前またはご住所が法人・団体名義（XX株式会社等）、商店名などを含めている場合、または電話番号が個人のものではない場合、税関から法人名義でみなされますのでご注意ください。・転送サービス会社への発送もできません。この場合税関で滅却されてもお客様負担になりますので御了承願います。 * ・注文後品切れや価格変動でキャンセルされる場合がございますので予めご了承願います。・当店でご購入された商品は、原則として、「個人輸入」としての取り扱いになり、すべてニュージャージからお客様のもとへ直送されます。・ご注文後、30営業日以内(通常2~3週間)に配送手続きをいたします。配送作業完了後、2週間程度でのお届けとなります。・まれに商品入荷状況や国際情勢、運送、通関事情により、お届けが2ヶ月までかかる場合がありますのでお急ぎの場合は注文をお控えください。・個人輸入される商品は、すべてご注文者自身の「個人使用・個人消費」が前提となりますので、ご注文された商品を第三者へ譲渡・転売することは法律で禁止されております。・関税・消費税が課税される場合があります。詳細はこちらをご確認下さい。PC販売説明文	10,250円
HACCP A Food Industry Briefing【電子書籍】[ Sara E. Mortimore ] 楽天Kobo電子書籍ストア	＜p＞Readers of this accessible book ? now in a revised and updated new edition ? are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found knowledge into the workplace for use in the development and implementation of HACCP systems appropriate for their products and manufacturing processes.＜/p＞＜p＞The material is structured so that the reader can quickly assimilate the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. ＜em＞HACCP: a Food Industry Briefing＜/em＞ is an introductory-level text for readers who are unfamiliar with the subject either because they have never come across it or because they need to be reminded. The book will also make a valuable addition to material used in staff training and is an excellent core text for HACCP courses.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	7,508円
HACCP & Sanitation in Restaurants and Food Service Operations A Practical Guide Based on the USDA Food Code【電子書籍】[ Lora Arduser ] 楽天Kobo電子書籍ストア	＜p＞This book is based on the FDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP & Sanitation, from purchasing and receiving food, to properly washing the dishes. They will learn time and temperature abuses.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	3,200円
HACCP & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the USDA Food Code【電子書籍】[ Lora Arduser ] 楽天Kobo電子書籍ストア	＜p＞This book is based on the FDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP & Sanitation from purchasing and receiving food to properly washing the dishes. They will learn time and temperature abuses, cross-contamination, personal hygiene practices, biological, chemical and physical hazards; proper cleaning and sanitizing; waste and pest management; and the basic principles of HACCP (Hazard Analysis Critical Control Points).＜/p＞＜p＞Explain what safe food is and how to provide it. Bacteria, viruses, fungi, and parasites, various food-borne illnesses, safe food handling techniques, Purchasing and receiving food, storage, preparation and serving, sanitary equipment and facilities, cleaning and sanitizing of equipment and facilities, pest management program, accident prevention program, crisis management, food safety and sanitation laws. The companion CD-ROM is not available for download with this electronic version of the book but it may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com.＜/p＞＜p＞Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.＜/p＞＜p＞This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 552 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	8,540円
Outsourcing von Dienstleistungen - Cateringunternehmen und Qualit?tssicherung nach den Grunds?tzen des HACCP- Systems Cateringunternehmen und Qualit?tssicherung nach den Grunds?tzen des HACCP- Systems【電子書籍】[ Gunnar Arnold ] 楽天Kobo電子書籍ストア	＜p＞Studienarbeit aus dem Jahr 2004 im Fachbereich BWL - Unternehmensf?hrung, Management, Organisation, Note: 1,3, Fachhochschule f?r Wirtschaft Berlin, Veranstaltung: Themenfeld: Strukturwandel und Modernisierung - Rahmenbedingungen und Management von Dienstleistungen, 51 Quellen im Literaturverzeichnis, Sprache: Deutsch, Abstract: Im Rahmen dieser Arbeit soll das Thema Outsourcing von Dienstleistungen behandelt werden. Besondere Beachtung findet das Catering und die in dieser Branche angewandten Qualit?tssicherungsrichtlinien nach dem HACCP-Konzept. Eingangs wird zun?chst der Begriff Outsourcing gekl?rt sowie dessen Formen und m?gliche Intensit?tsstufen aufgezeigt. Daran anschlie?end sollen Beweggr?nde f?r die Auslagerung von Unternehmensbereichen benannt und Bewertungsmethoden f?r Outsourcing-Entscheidungen vorgestellt werden. Die spezifischen Merkmale der Dienstleistungen werden in die Betrachtung einbezogen, verbunden damit wird dargestellt, welche Probleme und Risiken im Zusammenhang mit Outsourcing auftreten k?nnen. Im Hauptteil der Ausf?hrungen erfolgt eine n?here Betrachtung des Outsourcings von Dienstleistungen an Cateringunternehmen. Hierzu wird der Begriff Catering bestimmt und eine Einteilung in Typen vorgenommen. Eine Beschreibung m?glicher Varianten von Outsourcing-Entscheidungen im Zusammenhang mit den Kooperationsbedingungen in diesem Bereich schlie?t sich daran an. Auch in diesem Teil sollen Problem- und Risikopotenziale offen gelegt werden, bevor anhand eines Beispiels Einblick in die Praxis gegeben wird. Die Bedeutung des Outsourcings f?r die Volkswirtschaft unter besonderer Betrachtung der Cateringbranche ist Gegenstand im weiteren Verlauf der Arbeit. Der n?chste Teil der Ausf?hrungen widmet sich der Qualit?tssicherung in Cateringunternehmen nach den Grunds?tzen des HACCP-Systems. Der Schwerpunkt liegt dabei auf dessen Einf?hrung und der Integration in Qualit?tsmanagementsysteme. Der Stand der Umsetzung des Systems in der Praxis wird anhand eines Interviews er?rtert. Mit dem Aufzeigen von Trends, Risikofaktoren und neuen Marktpotenzialen soll abschlie?end ein Ausblick auf die Zukunftschancen der Cateringbranche gegeben werden.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	1,602円