9780135140864

Fundamentals of Meal Management

by
  • ISBN13:

    9780135140864

  • ISBN10:

    0135140862

  • Edition: 5th
  • Format: Paperback
  • Copyright: 2007-12-28
  • Publisher: Pearson

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

  • Free Shipping Icon Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • eCampus.com Logo Get Rewarded for Ordering Your Textbooks! Enroll Now
List Price: $111.37 Save up to $81.67
  • Rent Book $31.24
    Add to Cart Free Shipping Icon Free Shipping

    TERM
    PRICE
    DUE
    IN STOCK USUALLY SHIPS IN 24 HOURS.
    HURRY! ONLY 1 COPY IN STOCK AT THIS PRICE
    *This item is part of an exclusive publisher rental program and requires an additional convenience fee. This fee will be reflected in the shopping cart.

Supplemental Materials

What is included with this book?

Summary

This newly updated 5th edition, 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, kitchen planning and organization, current dietary recommendations and requirements, and much more. For anyone preparing meals for home or business settings.

Table of Contents

Planning Meals
Defining Menu Parameters
Nutrition in Meal Planning
Menu Planning
Food Buying
Managing Marketing
Buying Dairy Products and Substitutes
Buying Protein-Rich Foods
Buying Fruits and Vegetables
Buying Grains and Grain Products
Buying Other Foods
Management Decisions
Food Safety
Organizing the Kitchen
Time and Energy Management
Service and Hospitality
Setting the Table
Methods of Meal Service
Hospitality
Special Occasions
Manners in the Cultural Milieu
Appendices
Meat Carving
Turkey Carving
Nutritive Values of the Edible Parts of Food
Table of Contents provided by Publisher. All Rights Reserved.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Rewards Program