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Author : Margaret McWilliams
Publisher : Pearson Education India
Page : 376 pages
File Size : 53,6 Mb
Release : 1997
Category : Food
ISBN : 8131765741
Author : Margaret McWilliams
Publisher : Prentice Hall
Page : 0 pages
File Size : 55,8 Mb
Release : 2009
Category : Food
ISBN : 0135140862
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.
Author : Prisca Nemapare,Richard Neumann
Publisher : Charles C Thomas Pub Limited
Page : 231 pages
File Size : 48,6 Mb
Release : 1995-01-01
Category : Cooking
ISBN : 0398059918
Author : Faye Kinder,Nancy R. Green,Natholyn Harris
Publisher : Unknown
Page : 536 pages
File Size : 55,7 Mb
Release : 1984-01-01
Category : Food
ISBN : 0023641509
Author : Paul J. McVety,Bradley J. Ware,Claudette Lévesque Ware
Publisher : John Wiley & Sons
Page : 272 pages
File Size : 51,9 Mb
Release : 2008-03-03
Category : Cooking
ISBN : 9780470072677
Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design. With updated nutrition and menu planning information, an expanded collection of sample menus, new appendices and resources, numerous forms, tables, and worksheets, and more practice problems, this guide is key to the success of the overall foodservice enterprise.
Author : Sumati R. Mudambi
Publisher : New Age International
Page : 33 pages
File Size : 45,9 Mb
Release : 2007
Category : Electronic
ISBN : 9788122419825
This Book Has Consistently Been Used By Students Studying The First Course In Food Science And Nutrition. In Several Universities, Diet Therapy Topics Have Been Added In The Curricula Of This Course. Therefore, Diet Therapy Has Been Added In This Revision, With A Hope Of Meeting The Changing Needs Of The Readers In This Area.The Revised Edition Incorporates Various Other Subjects, Which Are More Or Less Related To The Useful Subjects, Like Nursing, Education, Art, Social Sciences, Home Science, Medical And Paramedical Sciences, Agriculture, Community Health, Environmental Health And Pediatrics Etc.The Book Is Intended To Be An Ideal Textbook Encompassing The Following Aspects: * Introduction To The Study Of Nutrition * Nutrients And Energy * Foods * Meal Planning And Management * Diet TherapyVarious Modifications Have Been Done Along With Clear Illustrations, Chartsand Tables For A Visualised Practical Knowledge.Every Chapter Is Presented In A Beautiful Style With An Understandable Approach. Abbreviations Of All Terms Are Given. Glossary Is Also Available At The End For Clear Understanding.Appendices, Food Exchange Lists, Recommended Dietary Allowances For Indians And Food Composition Tables Have Also Been Included.So Many Other Useful Informations Are Given, Regarding The Food And Dietary Habits According To The Age And Height Of Males/Females.We Hope This Textbook Would Fulfil The Goal Of Serving The Cause In An Appropriate Manner Nutrition For A Disease-Free Society.
Author : Gail G. Fonosch,Elaine Friedkin Kvitka
Publisher : Unknown
Page : 394 pages
File Size : 51,5 Mb
Release : 1978-01-01
Category : Cookbooks
ISBN : 0064535207
Author : Mohini Sethi
Publisher : New Age International
Page : 17 pages
File Size : 44,9 Mb
Release : 2008
Category : Food
ISBN : 9788122415254
This Book Has Been Designed As A Reference For The Teaching, Learning And Institutional Feeding In All Its Varied Aspects. It Covers A Wide Range Of Topics From The Development Of Food Services, Traditional And Modern Management Approaches To The Management Of Resources, Food Production And Service Techniques, Waste Management, Forecasting, Budgeting And Management Accounting As Well As Hygiene, Sanitation And Safety Measures To Ensure Wholesomeness Of Food Served To The Customer. Laws Applicable To Food Service Organisations Have Also Been Discussed To Enable Managers To Ensure Quality Standards In Food Operations.
Author : Les Parrott,Leslie Parrott,Stephanie Allen,Tina Kuna
Publisher : Tyndale House Publishers, Inc.
Page : 204 pages
File Size : 48,6 Mb
Release : 2011-09-06
Category : Religion
ISBN : 9781414365701
The facts are on the table. Dinnertime is truly the most important hour in a day that a family can spend together. Focusing on the family meal, this book will help strengthen families by showing them how to reclaim this important time in order to build relationships, draw closer to one another, and restore a sense of peace in their homes. Millions of parents in America can picture the kind of home life they want but don’t know how to make it a reality. The Hour That Matters Most will help readers strengthen and transform their own families—specifically around the dinner table.
Author : Charles Spence,Betina Piqueras-Fiszman
Publisher : John Wiley & Sons
Page : 453 pages
File Size : 47,6 Mb
Release : 2014-09-22
Category : Technology & Engineering
ISBN : 9781118490822
The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diners overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diners experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.
Author : Anonim
Publisher : Rex Bookstore, Inc.
Page : 416 pages
File Size : 51,5 Mb
Release : 2024-06-15
Category : Electronic
ISBN : 9712347869
Author : Bernard Davis,Andrew Lockwood,Ioannis Pantelidis,Peter Alcott
Publisher : Routledge
Page : 412 pages
File Size : 52,8 Mb
Release : 2013-01-11
Category : Business & Economics
ISBN : 9781136001222
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Author : Anne Fishel
Publisher : AMACOM
Page : 240 pages
File Size : 48,8 Mb
Release : 2015-01-07
Category : Family & Relationships
ISBN : 9780814433713
Has your family dinner table become a landing spot for junk mail, homework, and bills? Is scheduled dinnertime in your home 6:00 for mom, 7:00 or later for dad, and . . . are the kids even home tonight or do they have another activity to get to? Because with sports, activities, long hours, and commutes, family dinners seem to have gone the way of the dinosaur . . . And it’s time to bring them back--before it’s too late!Studies have tied shared family meals to increased resiliency and self-esteem in children, higher academic achievement, a healthier relationship to food, and even reduced risk of substance abuse and eating disorders. Written by a Harvard Medical School professor and mother, Home for Dinner makes a passionate and informed plea to put mealtime back at the center of family life and supplies compelling evidence and realistic tips for getting even the busiest of families back to the table.Parents looking to make family dinnertime more than just a fantasy will find inside this invaluable, life-saving resource highly relatable stories, new research, recipes, and friendly advice to help them:• Whip up quick, healthy, and tasty dinners• Get kids to lend a hand (without any grief!)• Adapt meals to the needs of everyone--from toddlers to teens• Inspire picky eaters to explore new foods• Keep dinnertime conversation stimulating• Reduce tension at the table• And moreBoth parents and kids need a family mealtime environment that allows them to unwind and reconnect from the pressures of school and work. More than just offering them nutrition and energy for another intense day of jet-setting about, the incalculable family therapy provided for all will far surpass the small sacrifices it took to gather around the table for a short time.
Author : Soniya Perl
Publisher : Unknown
Page : 128 pages
File Size : 52,6 Mb
Release : 2021-01-04
Category : Electronic
ISBN : 0578785617
Author : Bhavana Sabarwal
Publisher : Unknown
Page : 378 pages
File Size : 54,8 Mb
Release : 1999-01-01
Category : Electronic
ISBN : 8171695639