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Synopsis
Fundamentals of Meal Management has been revised in its 5th 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, it provides 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 today’s food supply, manners in the cultural milieu, kitchen planning and organization, current dietary recommendations and requirements, and much more.
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From the Back Cover
Fundamentals of Meal Management provides an in-depth study of the broad-based management challenge of feeding people safely and nutritiously in today's complex world.
Key features include:- Extensive examination of the causes of food-borne illness and ways to help assure food safety
- Discussion of kitchen planning and organization as adjuncts to time and energy management
- Integration of current dietary recommendations and requirements within the current marketplace
- Presentation of attractive meals and guidelines for gracious dining
- Color and black & white photos illustrate discussions and enhance the understanding of principles
- Margin definitions
- Study questions
- WebSite addresses
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Fundamentals of Meal Management
Seller: The Book Spot, Sioux Falls, MN, U.S.A.
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Paperback. Condition: New. Seller Inventory # Abebooks10063
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