Pearson Education has partnered with the National Restaurant Association to develop the first online academic learning tool for Food Safety and Sanitation courses. Built on Pearson's MyLab platform, foodsafetyprep powered by ServSafe was designed exclusively for ServSafe Coursebook and Essentials textbooks. These resources help students focus in on KEY food safety areas, such as cooking and handling requirements, food handler guidelines, training methods, and more.

Get the most out of your textbook. Start by making it your own.  It's all yours with Pearson Custom Library.

For more than 15 years, On Cooking has provided Culinary Arts instruction to thousands of aspiring Chefs and guided students toward a successful career in the Culinary Arts. 

Self-assessment, personalized study paths, customized teaching resources, and powerful results reporting!

ServSafe DVDs have been updated with the 2007 Supplement to the 2005 FDA Food Code. Have your questions answered here.

Visit this page for materials to help your advertise your partnership with the NRAEF ManageFirst Program®.

The new 5th Edition reflects the latest updates to the FDA Food Code, new science-based and industry best practices and prepares students for the ServSafe? Food Protection Manager Certification Exam.

The practicality continues with mini-case studies, contributions from industry experts, profiles of corporations, profiles of hospitality professionals and a new student CD-ROM packed with resources to support readers' coursework and their career.

This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry.

Over 200 exhibits illustrate chapter content and help to create a work that both students and professional hoteliers seek out.

Hospitality organizations today must achieve excellence in human relations, and that success starts with quality organizational behavior.

Based on the authors' years of industry experience, this book includes a model for understanding the revenue management process and reveals four basic building blocks to revenue management success.

Gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers.