Hospitality Industry Handbook on Nutrition and Menu Planning, The

For South African Students and Practitioners


Available
    Edition: Revised Edition
  • Format: Soft Cover
  • ISBN: 9780702197536
  • Extent: 342
  • Published:
  • Category: Hospitality and Tourism

R588.00



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.

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

 

• 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.

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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.

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

 

• 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.

This product does not have any reviews yet - be the first to write one.