Fundamentals of Meal Management, 5th 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.

Contents

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

• Meat Carving
• Turkey Carving
• Nutritive Values of the Edible Parts of Food

Index

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