ISBN Number: 0702 155 780
Publication date: 2001
Research and skills audits among small tourism businesses has show that small caterers, in particular, struggle with menu planning and basic nutrition when providing food for their clients. This book will help such catering entrepreneurs to gain an understanding of these critical elements and provide a better menu service to their customers.
This book may also be prescribed by schools, colleges and universities who deliver hospitality curricula. The content presents a practial as opposed to scientific appraoch to nutrition as it is aimed at the food service industry and not the professional dietician.
The book covers topics such as elements of nutrition, nutrition through the lifecycle, adapting menus for special needs such as heart conditions or high blood pressure, factors affecting menu planning and how to plan effective menus for various groups of customers.
The information provided in simple, clear and not clouded by scientific information. The menu planning processes are provided in step-by step formats that make them easy to apply.