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

  • 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 Nutritional Point of View
  • Food Preparation and Nutrient Retention
  • Special Diets and Nutritional Needs
  • Management and Marketing from a Nutritional Point of View
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