Book of Donmon Teith

Updated and revised to address current concerns about nutrition throughout the life cycle, "Nutrition for Foodservice and Culinary Professionals, Seventh Editio

This book was written with the idea that the menu is the controlling document that affects every area of operation in the foodservice facility. Topics covered i

Definitive, up-to-date coverage of nutrition Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date in

Recommendations developed by the Public Health Service in cooperation with state and communities, interested federal agencies and the vending machine industry,

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Ediiton is a best-selling food fundamentals text ideal for an undergraduate course that covers