Hospitality Industry Handbook On Nutrition And Menu Planning For South African Students And Practitioners 2e Revised PDF Download
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Author | : Lisa Gordon-Davis |
Publisher | : Juta and Company Ltd |
Total Pages | : 356 |
Release | : 2004-04 |
Genre | : Business & Economics |
ISBN | : 9780702155789 |
Download The Hospitality Industry Handbook on Nutrition and Menu Planning Book in PDF, ePub and Kindle
South Africa's hospitality industry has to cater for extremely diverse nutritional needs - those of foreign tourists, as well as South Africans from all cultural and religious sectors. Nutrition principles and ideas on how to fully utilise South Africa food resources are explored in this title.
Author | : LISA; VAN RENSBURG GORDAN-DAVIS (LIENTJIE.) |
Publisher | : |
Total Pages | : |
Release | : |
Genre | : |
ISBN | : 9781485130154 |
Download HOSPITALITY INDUSTRY HANDBOOK ON NUTRITION AND MENU PLANNING FOR SOUTH AFRICAN STUDENTS AND PRACTITIONERS 2E (REVISED) Book in PDF, ePub and Kindle
Author | : Lisa Gordon-Davis |
Publisher | : Juta and Company Ltd |
Total Pages | : 292 |
Release | : 2010-11 |
Genre | : Hospitality industry |
ISBN | : 9780702178115 |
Download The Hospitality Industry Handbook on Hygiene and Safety for South African Students and Practitioners Book in PDF, ePub and Kindle
Increased tourism has turned the food service and hospitality industry into one of our economy's fastest-growing sectors. This growth presents new challenges to food-handling professionals throughout the industry. This 2nd edition has incorporated additional content and features to reflect the fast-moving changes and to benefit both students and employees of the hospitality industry.
Author | : Paul J. McVety |
Publisher | : John Wiley & Sons |
Total Pages | : 277 |
Release | : 2008-03-03 |
Genre | : Cooking |
ISBN | : 0470072679 |
Download Fundamentals of Menu Planning Book in PDF, ePub and Kindle
Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.
Author | : Jaksa Jack Kivela |
Publisher | : |
Total Pages | : 202 |
Release | : 1994 |
Genre | : Caterers and catering |
ISBN | : 9781862504295 |
Download Menu Planning for the Hospitality Industry Book in PDF, ePub and Kindle
A well-planned menu is critical to the success of any modern foodservice business. The menu governs the purchasing, production, service, staffing, training, financing, and marketing aspects of a foodservice operation. This book is aimed specifically to meet the needs of students and professionals working in the Australian hospitality industry. gastronomic; financial and cost; design and graphic; and marketing. Each of these perspectives is given its proper emphasis, so that all aspects of menu design are dealt with in a balanced and integrated way, not in isolation.
Author | : Sari Edelstein |
Publisher | : Jones & Bartlett Learning |
Total Pages | : 568 |
Release | : 2008 |
Genre | : Business & Economics |
ISBN | : 9780763740641 |
Download Managing Food and Nutrition Services Book in PDF, ePub and Kindle
Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.
Author | : |
Publisher | : |
Total Pages | : |
Release | : 2018 |
Genre | : Food service management |
ISBN | : 9780639104065 |
Download N4 Nutrition and Menu Planning Book in PDF, ePub and Kindle
Author | : |
Publisher | : |
Total Pages | : 2576 |
Release | : 2002 |
Genre | : American literature |
ISBN | : |
Download Books in Print Supplement Book in PDF, ePub and Kindle
Author | : Sari Edelstein |
Publisher | : Jones & Bartlett Publishers |
Total Pages | : 637 |
Release | : 2010-04 |
Genre | : Cooking |
ISBN | : 1449618111 |
Download Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals Book in PDF, ePub and Kindle
Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.
Author | : Daniel Traster |
Publisher | : |
Total Pages | : 0 |
Release | : 2018 |
Genre | : Food service |
ISBN | : 9780134484471 |
Download Foundations of Menu Planning Book in PDF, ePub and Kindle
For courses in Menu Planning (Culinary Arts) Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analysing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book's reputation as the most comprehensive resource of its kind on the market. The 2nd Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d'hote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximise profitability.