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Question
(p.161)A researcher became a chef with a resort hotel chain for six months so he could observe food-handling practices. He saw food preparers using the same towel to wipe their hands, the counter, the food slicer and cooking utensils during one food preparation episode. In addition, he found every cook (and several hotel administrators) engaged in taste testing using their fingers. He used _____ research to determine that more monitoring is needed to make sure that food handlers comply with sanitary regulations.
A.observation
B.simulation
C.experimental
D.manipulation
E.survey
Answer
This answer is hidden. It contains 222 characters.
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