The Hospitality Industry Handbook on Nutrition and Menu Planning

2004-04
The Hospitality Industry Handbook on Nutrition and Menu Planning

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  • Author: Lisa Gordon-Davis
  • Publisher: Juta and Company Ltd
  • ISBN: 9780702155789
  • Category : Business & Economics
  • Languages : en
  • Pages : 356

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.

HOSPITALITY INDUSTRY HANDBOOK ON NUTRITION AND MENU PLANNING FOR SOUTH AFRICAN STUDENTS AND PRACTITIONERS 2E (REVISED)

HOSPITALITY INDUSTRY HANDBOOK ON NUTRITION AND MENU PLANNING FOR SOUTH AFRICAN STUDENTS AND PRACTITIONERS 2E (REVISED)

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  • Author: LISA; VAN RENSBURG GORDAN-DAVIS (LIENTJIE.)
  • Publisher:
  • ISBN: 9781485130154
  • Category :
  • Languages : en
  • Pages :

Fundamentals of Menu Planning

2008-03-03
Fundamentals of Menu Planning

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  • Author: Paul J. McVety
  • Publisher: John Wiley & Sons
  • ISBN: 0470072679
  • Category : Cooking
  • Languages : en
  • Pages : 272

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.

Menu Planning for the Hospitality Industry

1994
Menu Planning for the Hospitality Industry

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  • Author: Jaksa Jack Kivela
  • Publisher:
  • ISBN: 9781862504295
  • Category : Caterers and catering
  • Languages : en
  • Pages : 202

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.

Food and Nutrition Information and Educational Materials Center Catalog

1973
Food and Nutrition Information and Educational Materials Center Catalog

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  • Author: Food and Nutrition Information and Educational Materials Center (U.S.)
  • Publisher:
  • ISBN:
  • Category : Food
  • Languages : en
  • Pages : 300

Food and Nutrition Information and Educational Materials Center catalog

1976
Food and Nutrition Information and Educational Materials Center catalog

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  • Author: Food and Nutrition Information Center (U.S.).
  • Publisher:
  • ISBN:
  • Category :
  • Languages : en
  • Pages : 300

Catalog. Supplement

1973
Catalog. Supplement

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  • Author: Food and Nutrition Information Center (U.S.)
  • Publisher:
  • ISBN:
  • Category : Cooking
  • Languages : en
  • Pages : 488

Includes bibliography and indexes / subject, personal author, corporate author, title, and media index.

Fundamentals of Menu Planning

2001-09
Fundamentals of Menu Planning

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  • Author: McVety
  • Publisher:
  • ISBN: 9780471407317
  • Category : Food service
  • Languages : en
  • Pages : 0

Handbook for Menu Planning

2013-02
Handbook for Menu Planning

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  • Author: Dana King Gatchell
  • Publisher:
  • ISBN: 9781258581442
  • Category :
  • Languages : en
  • Pages : 166

Managing Food and Nutrition Services

2008
Managing Food and Nutrition Services

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  • Author: Sari Edelstein
  • Publisher: Jones & Bartlett Learning
  • ISBN: 9780763740641
  • Category : Business & Economics
  • Languages : en
  • Pages : 568

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.