Nutrition for Foodservice Managers: Concepts, Applications, and Management
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More About This Title Nutrition for Foodservice Managers: Concepts, Applications, and Management
English
This book provides a thorough understanding of nutritional concepts and applications in management and foodservice operations.
English
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.
