Description
An updated nutrition and menu planning chapter, with new coverage of dietary guidelines, menu labeling laws, and the relationship between nutrition and health
An expanded collection of sample menus from restaurants and hotels across the country that illustrate a wide variety of menu styles and descriptive copy
Numerous forms, tables, and worksheets to aid in menu research, planning, and design
New appendices and resources such as updated information on nutrition guidelines, an expanded list of culinary terminology, and cultural adaptations to the Food Guide Pyramid
An increased number of practice problems to reinforce understanding of key concepts such as recipe costing and yield
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