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Fundamentals of Meal Management has been revised in its 5 th edition to incorporate the influences of contemporary lifestyle and world politics on meal management in restaurants, institutions, and the home. Among the concerns that have come to the fore are food safety and the importance of food for achieving and maintaining a healthy weight while also maximizing the sociability, pleasure, and comfort that good food can bring to our lives. This book has been revised to facilitate mastery of the knowledge required to produce and serve healthful, appetizing, and beautiful meals. Key features: In-depth discussion of menu planning to incorporate the Dietary Guidelines for Americans and MyPyramid Food Insights to add interesting information about today's food supply New chapter on manners in the cultural milieu Time and energy management discussion integrated with kitchen layouts, planning, and organization Illustrations (black and white and color photos) to enhance understanding of the principles discussed I the text Margin definitions Chapter summaries Study questions Website addresses More than 100 recent references were incorporated in researching material for this editionMcWilliams, Margaret is the author of 'Fundamentals of Meal Management', published 2008 under ISBN 9780135140864 and ISBN 0135140862.
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