TY  - BOOK
AU  - McWilliams,Margaret
TI  - Fundamentals of meal management
SN  - 9780135140864 (pbk.)
U1  - 641.3 
PY  - 2009///
CY  - Upper Saddle River, N.J.
PB  - Pearson Prentice Hall
KW  - Food
KW  - Grocery shopping
KW  - Nutrition
N1  - 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
ER  -