Hospitality Industry Handbook on Nutrition and Menu Planning, The

Product Details:
Author(s):
Gordan-Davis, L and
van Rensburg, L
Year Published:
2012
Edition
1st Edition (Revised)
Type:
Print | Soft Cover
Language:
English
About this publication
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. Eating patterns and trends are constantly changing and it is a challenge to ensure that healthy and nutritional meals are planned and prepared – whether cooking for hundreds of guests, customers or for families at home.
Nutrition principles, dietary guidelines and ideas on how to fully utilise South African food resources are explored in this practical and interactive hospitality industry handbook and it concludes with a detailed section on menus and menu planning activities.
Key Features
• Includes the most recent South African Guidelines for Healthy Eating
• Explains the use of the latest Food Guide for menu planning
• Updated and revised learning outcomes for each chapter.
Content
SECTION 1: NUTRITION AND NUTRIENTS
1 Introducing food
2 Proteins
3 Carbohydrates
4 Lipids (fats and oils)
5 Water
6 Vitamins
7 Minerals
 
SECTION 2: NUTRITION APPLICATION
8 Balancing energy needs
9 Nutrition throughout the life cycle
10 Diet and disease
11 Food, belief and culture
12 Dietary guidelines
13 Application of nutrition in the industry
 
SECTION 3: MENU PLANNING
14 Introduction to menu planning
15 Types of menus
16 Planning and evaluation of menus
17 Menu presentation and format
18 Menu pricing, analysis and profitability
19 Computers in menu planning
References
Index
 
Interest / Benefit to