The Hospitality Industry Handbook On Nutrition And Menu Planning

Author : Lisa Gordon-Davis
Publisher : Juta and Company Ltd
ISBN 13 : 9780702155789
Total Pages : 356 pages
Book Rating : 4.80/5 ( download)

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Download or read book The Hospitality Industry Handbook on Nutrition and Menu Planning written by Lisa Gordon-Davis and published by Juta and Company Ltd. This book was released on 2004-04 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: South Africa's hospitality industry has to cater for extremely diverse nutritional needs - those of foreign tourists, as well as South Africans from all cultural and religious sectors. Nutrition principles and ideas on how to fully utilise South Africa food resources are explored in this title.

Author : Paul J. McVety
Publisher : John Wiley & Sons
ISBN 13 : 0470072679
Total Pages : 272 pages
Book Rating : 4.77/5 ( download)

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Download or read book Fundamentals of Menu Planning written by Paul J. McVety and published by John Wiley & Sons. This book was released on 2008-03-03 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Jaksa Jack Kivela
Publisher :
ISBN 13 : 9781862504295
Total Pages : 202 pages
Book Rating : 4.96/5 ( download)

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Download or read book Menu Planning for the Hospitality Industry written by Jaksa Jack Kivela and published by . This book was released on 1994 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: A well-planned menu is critical to the success of any modern foodservice business. The menu governs the purchasing, production, service, staffing, training, financing, and marketing aspects of a foodservice operation. This book is aimed specifically to meet the needs of students and professionals working in the Australian hospitality industry. gastronomic; financial and cost; design and graphic; and marketing. Each of these perspectives is given its proper emphasis, so that all aspects of menu design are dealt with in a balanced and integrated way, not in isolation.

Author : Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher :
ISBN 13 :
Total Pages : 300 pages
Book Rating : 4.80/5 ( download)

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Download or read book Food and Nutrition Information and Educational Materials Center Catalog written by Food and Nutrition Information and Educational Materials Center (U.S.) and published by . This book was released on 1973 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Food and Nutrition Information Center (U.S.).
Publisher :
ISBN 13 :
Total Pages : 300 pages
Book Rating : 4.37/5 ( download)

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Download or read book Food and Nutrition Information and Educational Materials Center catalog written by Food and Nutrition Information Center (U.S.). and published by . This book was released on 1976 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Food and Nutrition Information Center (U.S.)
Publisher :
ISBN 13 :
Total Pages : 488 pages
Book Rating : 4.97/5 ( download)

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Download or read book Catalog. Supplement written by Food and Nutrition Information Center (U.S.) and published by . This book was released on 1973 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes bibliography and indexes / subject, personal author, corporate author, title, and media index.

Author : Dana King Gatchell
Publisher :
ISBN 13 : 9781258581442
Total Pages : 166 pages
Book Rating : 4.42/5 ( download)

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Download or read book Handbook for Menu Planning written by Dana King Gatchell and published by . This book was released on 2013-02 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : McVety
Publisher :
ISBN 13 : 9780471407317
Total Pages : 0 pages
Book Rating : 4.13/5 ( download)

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Download or read book Fundamentals of Menu Planning written by McVety and published by . This book was released on 2001-09 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Sari Edelstein
Publisher : Jones & Bartlett Learning
ISBN 13 : 9780763740641
Total Pages : 568 pages
Book Rating : 4.40/5 ( download)

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Download or read book Managing Food and Nutrition Services written by Sari Edelstein and published by Jones & Bartlett Learning. This book was released on 2008 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.

Author : John A. Drysdale
Publisher :
ISBN 13 : 9780136469445
Total Pages : 0 pages
Book Rating : 4.42/5 ( download)

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Download or read book Profitable Menu Planning written by John A. Drysdale and published by . This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide for students, managers, and owners in the food service industry. Considers researching the type of customer and restaurant, financial matters, nutrition, legal aspects, layout and printing, and a range of specialized menus from fast foods to banquets. Also discusses the menu as a management