Fundamentals of Meal Management
Edition: 5th 2009
List price: $105.60
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Description: Fundamentals of Meal Management has been revised in its 5 th edition to incorporate the influences of contemporary lifestyle and world politics on meal management in restaurants, institutions, and the home. It fully addresses the challenge in meal management, which is to prepare foods that meet our physical and psychological needs while also helping to achieve and maintain a healthy weight. Focused around increasingly important safety and health concerns about the food supply and nutrition in the United States,nbsp;it providesnbsp;an in-depth study of this broad-based management challenge. Updated information in this edition includes: extensive examination of the causes of food-borne illness and ways to help assure food safety, Food Insights to add interesting information about todayrsquo;s food supply, manners in the cultural milieu,nbsp;nbsp;kitchen planning and organization,nbsp; current dietary recommendations and requirements, and much more.nbsp;For anyone preparing meals for home or business settings.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $105.60
Copyright year: 2009
Publisher: Prentice Hall PTR
Publication date: 12/28/2007
Size: 7.75" wide x 9.50" long x 0.75" tall
|Defining Menu Parameters|
|Nutrition in Meal Planning|
|Buying Dairy Products and Substitutes|
|Buying Protein-Rich Foods|
|Buying Fruits and Vegetables|
|Buying Grains and Grain Products|
|Buying Other Foods|
|Organizing the Kitchen|
|Time and Energy Management|
|Service and Hospitality|
|Setting the Table|
|Methods of Meal Service|
|Manners in the Cultural Milieu|
|Nutritive Values of the Edible Parts of Food|