Hospitality Industry Handbook on Nutrition and Menu Planning

by Lisa Gordon-Davis

Tips on planning and preparing healthy, nutritional meals that fully utilize South Africa's food resources are introduced in this interactive handbook. Designed to equip hospitality and food-service managers from hotels, restaurants, and fast-food outlets alike with the tools to cater to the country's constantly changing eating patterns and trends, it offers practical, sensible solutions for nourishing South Africa's diverse cultural and religious sectors as well as international tourists. Also provided are exercises to reinforce newly acquired skills and a special section on social issues impacting menu selection, including alcohol abuse and the high rate of cardiovascular disease in the country.

280 pages, Paperback

First published April 28, 2004