Fundamentals of Meal Management - Hardcover

McWilliams, Margaret

3.46

13 ratings by Goodreads

9780916434298: Fundamentals of Meal Management

Hardcover

ISBN 10: 091643429X ISBN 13: 9780916434298

Publisher: Plycon Pr, 1978

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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 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. Among the concerns that have come to the fore are food safety and the importance of food for achieving and maintaining a healthy weight while also maximizing the sociability, pleasure, and comfort that good food can bring to our lives. This book has been revised to facilitate mastery of the knowledge required to produce and serve healthful, appetizing, and beautiful meals.

Key features:

� In-depth discussion of menu planning to incorporate the Dietary Guidelines for Americans and MyPyramid

� Food Insights to add interesting information about today’s food supply

� New chapter on manners in the cultural milieu

� Time and energy management discussion integrated with kitchen layouts, planning, and organization

� Illustrations (black and white and color photos) to enhance understanding of the principles discussed I the text

� Margin definitions

� Chapter summaries

� Study questions

� Website addresses

� More than 100 recent references were incorporated in researching material for this edition

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