The quality, hygiene and safety of food are one of the most critical success factors in tourism. Good but especially disagreeable experiences caused by food services can affect the perception of destinations substantially. In view of these impacts, WTO prepared this manual providing the most up-to-date knowledge on the problems raised by the lack of quality, hygiene and safety of food services as well as outlining new modern approaches to guarantee a solution. The publication also covers the most important aspects of technical, scientific and administrative knowledge related to this subject and provides a selected, condensed and synthesized overview of thousand of pages from international regulations, treaties and technical and scientific books. The manual is especially designed for those responsible for management, planning and control of tourism companies and administrations as well as for teachers and students of tourism.
