Fundamentals of Meal Management - Softcover

McWilliams Ph.D. R.D. Professor Emeritus, Margaret

Softcover

ISBN 10: 0130394807 ISBN 13: 9780130394804

Publisher: Pearson, 2004

Synopsis

For undergraduate courses in Introduction to Foods and Menu Planning in Hospitality and Foods and Nutrition departments.

This text 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, this edition provides an in-depth study of this broad-based management challenge.

About this title

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

Edition details

• Publisher: Pearson
• Publication date: 2004
• Language: English
• ISBN 10: 0130394807
• ISBN 13: 9780130394804
• Binding: Paperback
• Edition number: 1
• Number of pages: 336