Prentice Hall

Culinary, Hospitality, Travel & Tourism



Fundamentals of Meal Management
Margaret McWilliams, Ph.D., R.D., Professor Emeritus, California State University, Los Angeles

ISBN-10: 0130394807
ISBN-13: 9780130394804

Publisher: Prentice Hall
Copyright: 2005
Format: Paper; 336 pp
Published: 03/15/2004

Suggested retail price: $59.40
Not available for purchase at this time.

For undergraduate courses in Introduction to Foods and Menu Planning in Hospitality and Foods and Nutrition departments.

This text fully addresses the challenge in meal management, which is to prepare foods that meet our physical and psychological needs while also helping to achieve and maintain a healthy weight. Focused around increasingly important safety and health concerns about the food supply and nutrition in the United States, this edition provides an in-depth study of this broad-based management challenge.

  • Extensive examination of the causes of food-borne illness—And ways to help assure food safety.

    • Informs students of issues of particular importance in todays complex world.

  • Discussion of kitchen planning and organization—As adjuncts to time and energy management.

    • Presents crucial topics for successful preparation of meals.

  • Integrates current dietary recommendations and requirements—Within the current marketplace.

    • Presents ideas to help use this information in planning menus.

  • Presentation of attractive meals and guidelines for gracious dining.
  • Color and black and white photos.

    • Illustrate discussions and enhance the understanding of principles.

  • Margin definitions and study questions.

    • Provide students with aids to reinforce the material covered.

  • Website addresses.

    • Provides resources for further learning.

I. PLANNING MEALS.

 1. Defining Menu Parameters.

 2. Nutrition in Meal Planning.

 3. Menu Planning.

II. FOOD BUYING.

 4. Surveying the Marketplace.

 5. Managing Marketing.

 6. Buying Dairy Products and Substitutes.

 7. Buying Protein-Rich Foods.

 8. Buying Fruits and Vegetables.

 9. Buying Grains and Grain Products.

10. Buying Other Foods.

III. MANAGEMENT DECISIONS.

11. Food Safety.

12. Organizing the Kitchen.

13. Time and Energy Management.

IV. SERVICE AND HOSPITALITY.

14. Setting the Table.

15. Methods of Meal Service.

16. Hospitality.

17. Special Occasions.

APPENDICES.

A. Meat Carving.

B. Turkey Carving.

C. Nutritive Values of the Edible Parts of Food.

Index.

    For undergraduate courses in Introduction to Foods and Menu Planning in Hospitality and Foods and Nutrition departments.

     

    Fundamentals of Meal Management, Fifth Edition has been revised 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 forefront 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 the mastery of the knowledge required to produce and serve healthful, appetizing, and beautiful meals.

  • 0135140862Fundamentals of Meal Management, 5/E
    McWilliams
    © 2009 | Prentice Hall | Paper; 352 pages | Instock
    ISBN-10: 0135140862 | ISBN-13: 9780135140864
    Brief Description | Buy from myPearsonStore

Fundamentals of Meal Management provides an in-depth study of the broad-based management challenge of feeding people safely and nutritiously in today's complex world.

Key features include:
  • Extensive examination of the causes of food-borne illness and ways to help assure food safety
  • Discussion of kitchen planning and organization as adjuncts to time and energy management
  • Integration of current dietary recommendations and requirements within the current marketplace
  • Presentation of attractive meals and guidelines for gracious dining
  • Color and black & white photos illustrate discussions and enhance the understanding of principles
  • Margin definitions
  • Study questions
  • WebSite addresses

View a Sample Chapter PDF:

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