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Hospitality Industry Handbook on Nutrition and Menu Planning, THE
For South African students and practitioners
L GORDON-DAVIS & L VAN RENSBURG
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 guests, customers or for families at home. Nutrition principles, dietary guidelines and ideas on how to fully utilise South African food resources are explored the book and it concludes with a detailed section on menus and menu planning activities.
978 0 70219 753 6 2012 REVISED 360 PAGES
ZAR R544.00
      CONTENTS
Section 1: Nutrition and Nutrients
• Introducing food
• Proteins
• Carbohydrates
• Lipids (fats and oils)
• Water
• Vitamins
• Minerals
Section 2: Nutrition Application
• Balancing energy needs
• Nutrition throughout the life cycle
• Diet and disease
KEY FEATURES
• Food, belief and culture
• Dietary guidelines
• Application of nutrition in the
industry
Section 3: Menu Planning
• Introduction to menu planning
• Types of menus
• Planning and evaluation of menus • Menu presentation and format
• Menu pricing, analysis and
profitability
• Computers in menu planning
 • 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.
ABOUT THE AUTHORS
Lisa Gordon-Davis is a specialist in hospitality and tourism education and the Managing Director of Kundiza Training and Consulting. She was the first hospitality chamber manager for Theta.
Lientjie van Rensburg consults for several international and national corporate catering companies, franchise groups and government institutions. She was the Director of the Hospitality Centre of Excellence at Pretoria Technikon (now Tshwane University of Technology) for 15 years.
SUITABLE FOR
• Students preparing for a career in the restaurant or catering sectors of the hospitality industry
• Chefs, catering companies and restauranteurs will find this a valuable nutrition and menu planning guide.
 JUTA TOURISM AND HOSPITALITY CATALOGUE | 2018/2019
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