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Fundamentals of meal management / Margaret McWilliams.

By: McWilliams, Margaret.
Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2009Edition: 5th ed.Description: xvi, 326 p., [24] p. of plates : ill. (some col.) ; 26 cm.ISBN: 9780135140864 (pbk.); 0135140862 (pbk.).Subject(s): Food | Grocery shopping | NutritionDDC classification: 641.3
Contents:
Section I: Planning meals - 1. Defining menu parameters - 2. Nutrition in meal planning - 3. Menu planning -- Section II: Food buying - 4. Managing marketing - 5. Buying dairy products and substitutes - 6. Buying protein-rich foods - 7. Buying fruits and vegetables - 8. Buying grains and grain products - 9. Buying other foods -- Section III: Management decisions - 10. Food safety - 11. Organizing the kitchen - 12. Time and energy management -- Section IV: Service and hospitality - 13. Setting the table - 14. Methods of meal service - 15. Hospitality - 16. Special Occasions - 17. Manners in the cultural milieu - Appendices - Index.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
641.3 MAC (Browse shelf) 1 Available SCAFS,70003,03,CL 5000029689
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 2, TierNo 4, BayNo 1

 641.3 MAC (Browse shelf) 1 Available SCAFS,70003,03,CL 5000029483

Includes bibliographical references and index.

Section I: Planning meals - 1. Defining menu parameters - 2. Nutrition in meal planning - 3. Menu planning -- Section II: Food buying - 4. Managing marketing - 5. Buying dairy products and substitutes - 6. Buying protein-rich foods - 7. Buying fruits and vegetables - 8. Buying grains and grain products - 9. Buying other foods -- Section III: Management decisions - 10. Food safety - 11. Organizing the kitchen - 12. Time and energy management -- Section IV: Service and hospitality - 13. Setting the table - 14. Methods of meal service - 15. Hospitality - 16. Special Occasions - 17. Manners in the cultural milieu - Appendices - Index.