The hospitality industry handbook on nutrition and menu planning for South African students and practitioners / Lisa Gordon-Davis, Lientjie van Rensburg.

By:

Gordon-Davis, Lisa

Contributor(s):

Van Rensburg, Lientjie

Material type: Text

TextPublication details: Landsdowne : Juta, 2012.Description: xii, 346 pages : illustrations ; 25 cmISBN:

9780702197536

Subject(s):

DDC classification:

338.761647

Summary: 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.

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	Botho University Botswana Open Shelves	Personal development, Motivation, Religion, Psycho, and any that is not within the other codes	338.761647 GOR (Browse shelf(Opens below))	Available		BU-LIB22163

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Revised reprint.

1st ed. published 2002.

Includes bibliographical references (page 342) and index.

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.

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