APPENDIX
B

Resources

For further information on starting and running a restaurant, check out these online and text resources.

Websites

Bureau of Labor Statistics: bls.gov/ooh/food-preparation-and-serving/

Food and Drug Administration: www.fda.gov/default.htm

foodsafety.gov/index.html

Online Reading

Brown, Laura Green, Shivangi Khargonekar, Lisa Bushnell, and the Environmental Health Specialists Network Working Group. Frequency of Inadequate Chicken Cross-Contamination Prevention and cooking practices, Journal of Food Protection 76, no. 12 (2013), 2141–2145, doi:10.4315/0362-028X.JFP-13-129.

The Environmental Health Specialists Network. Explaining the Risk of Foodborne Illness Associated with Restaurants. Accessed at www.dir.ca.gov/dosh/dosh_publications/Rsg.pdf

Jurafsky, Dan, Victor Chahuneau, Bryan R. Routledge, and Noah A Smith. First Monday.Narrative on framing consumer sentiment in online restaurant reviews. Accessed at firstmonday.org/ojs/index.php/fm/article/view/4944/3863.

Text

Jurafsky, Dan. The Language of Food: A Linguist Reads the Menu. New York: W.W. Norton & Company, 2014