Culinary, Hospitality, Travel & Tourism

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.

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.

Hallmark Features

• 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.

This edition is thoroughly updated to include

• New chapter covering "Manners in the Cultural Milieu."
• In-depth discussion of menu planning to incorporate the Dietary Guidelines for Americans and MyPyramid.
• Food Insights features which provide interesting information about today's food supply.
• Time and energy management discussion integrated with kitchen layouts, planning, and organization.
• Illustrations that enhance understanding of the principles covered in the text.
• Margin definitions, chapter summaries, study questions, and website addresses that facilitate learning.

I. PLANNING MEALS.

1. Defining Menu Parameters.  

2. Nutrition in Meal Planning.  

3. Menu Planning.

II. FOOD BUYING.

4. Managing Marketing.  

5. Buying Dairy Products and Substitutes.  

6. Buying Protein-Rich Foods.  

7. Buying Fruits and Vegetables.  

8. Buying Grains and Grain Products.  

9. Buying Other Foods.

III. MANAGEMENT DECISIONS.

10. Food Safety.  

11. Organizing the Kitchen.  

12. Time and Energy Management.

IV. SERVICE AND HOSPITALITY.

13. Setting the Table.  

14. Methods of Meal Service.  

15. Hospitality.  

16. Special Occasions.  

17. Manners in the Cultural Milieu

APPENDICES.

A. Meat Carving.  

B. Turkey Carving.  

C. Nutritive Values of the Edible Parts of Food.

Introduction to Foods (Food Science)

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.

• Fundamentals of Meal Management
  McWilliams
  © 2005 | Prentice Hall | Paper; 336 pages | Instock
  ISBN-10: 0130394807 | ISBN-13: 9780130394804
  Brief Description
  

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 edition

View a Sample Chapter PDF:

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, contact your Pearson Higher Education representative for pricing and ordering information.

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students contact your Pearson Higher Education representative.