Fundamentals of Meal Management
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 p...
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Upper Saddle River, N.J.
Pearson Prentice Hall
2009
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| Edition: | FIFTH EDITION |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 020 | # | # | |a 9780135140864 |q paperback |
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| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX354 |b .M29 2009 |
| 100 | 1 | # | |a Mcwilliams, Margaret |e author |
| 245 | 1 | 0 | |a Fundamentals of Meal Management |c Margaret McWilliams |
| 250 | # | # | |a FIFTH EDITION |
| 264 | # | 1 | |a Upper Saddle River, N.J. |b Pearson Prentice Hall |c 2009 |
| 264 | # | 4 | |c ©2009 |
| 300 | # | # | |a xvii, 326 pages |b colour illustrations |c 26 cm |
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| 338 | # | # | |a volume |2 rdacarrier |
| 500 | # | # | |a Includes index |
| 520 | # | # | |a 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. |
| 526 | 0 | # | |a HTF401 |b HM222 |5 HM |
| 526 | 0 | # | |a Western cuisine |b Bachelor Of Science (Honors) Food Service Management |5 Faculty of Hotel and Tourism Management |
| 650 | # | 0 | |a Nutrition |
| 650 | # | 0 | |a Food |
| 650 | # | 0 | |a Grocery shopping |
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Fundamentals of meal management