Nutrition for Foodservice Managers: Concepts, Applications, and Management
- 7h 42m
- Mahmood A. Khan
- John Wiley & Sons (US)
- 1998
This undergraduate text is for students majoring in programs relating to food service management. This book will serve as an important text, providing a thorough understanding of nutritional concepts and application in management and foodservice operations.
In this Book
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Nutrition and Foodservice Management
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Proteins
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Carbohydrates
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Lipids—Fats and Oils
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Fat-Soluble Vitamins
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Water-Soluble Vitamins
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Minerals
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Water and Electrolytes
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Nutritional Recipe Development
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Nutritional Menu Planning
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Food and Nutrition Labeling
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Food Purchasing and Storage—The Nutritional Point of View
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Food Preparation and Nutrient Retention
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Special Diets and Nutritional Needs
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Management and Marketing from a Nutritional Point of View
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