 Nutrition for Foodservice Managers: Concepts, Applications, and Management
ISBN: 978-0-471-12951-6
Hardcover
416 pages
April 1998
US $83.50
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Nutrition and Foodservice Management.
Proteins.
Carbohydrates.
Lipids: Fats and Oils.
Fat-Soluble Vitamins.
Water-Soluble Vitamins.
Minerals.
Water and Electrolytes.
Nutritional Recipe Development.
Nutritional Menu Planning.
Food and Nutrition Labeling.
Food Purchasing and Storage: The Nutritonal Point of View.
Food Preparation and Nutrient Retention.
Special Diets and Nutritional Needs.
Management and Marketing from a Nutritonal Point of View.
Appendices.
Glossary.
Index.
Proteins.
Carbohydrates.
Lipids: Fats and Oils.
Fat-Soluble Vitamins.
Water-Soluble Vitamins.
Minerals.
Water and Electrolytes.
Nutritional Recipe Development.
Nutritional Menu Planning.
Food and Nutrition Labeling.
Food Purchasing and Storage: The Nutritonal Point of View.
Food Preparation and Nutrient Retention.
Special Diets and Nutritional Needs.
Management and Marketing from a Nutritonal Point of View.
Appendices.
Glossary.
Index.
