Fundamentals of Meal Management / Edition 5

Fundamentals of Meal Management / Edition 5

by Margaret McWilliams
     
 

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 toSee more details below

Overview

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.

Product Details

ISBN-13:
9780135140864
Publisher:
Prentice Hall
Publication date:
01/11/2008
Series:
Pearson Custom Library: Hospitality and Culinary Arts Series
Edition description:
New Edition
Pages:
352
Sales rank:
1,082,246
Product dimensions:
7.90(w) x 9.90(h) x 0.80(d)

Table of Contents

I. PLANNING MEALS.

1. Defining Menu Parameters.

2. Nutrition in Meal Planning.

3. Menu Planning.

II. FOOD BUYING.

4. Managing Marketing.

5. Buying Dairy Products and Substitutes.

6. Buying Protein-Rich Foods.

7. Buying Fruits and Vegetables.

8. Buying Grains and Grain Products.

9. Buying Other Foods.

III. MANAGEMENT DECISIONS.

10. Food Safety.

11. Organizing the Kitchen.

12. Time and Energy Management.

IV. SERVICE AND HOSPITALITY.

13. Setting the Table.

14. Methods of Meal Service.

15. Hospitality.

16. Special Occasions.

17. Manners in the Cultural Milieu

APPENDICES.

A. Meat Carving.

B. Turkey Carving.

C. Nutritive Values of the Edible Parts of Food.

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