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![](/opac-tmpl/bootstrap/images/filefind.png)
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Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
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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 |
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641.3 LAC Hard to swallow : | 641.3 MAC Food around the world : | 641.3 MAC Fundamentals of meal management / | 641.3 MAC Fundamentals of meal management / | 641.3 MAC Food around the world : | 641.3 MAC 2011 Food around the world : | 641.3 MAC 2013 Food fundamentals / |
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.