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.

Table of Contents

I. PLANNING MEALS. 
 1. Defining Menu Parameters. 
 2. Nutrition in Meal Planning.
 3. Menu Planning.

II. FOOD BUYING. 
 4. Surveying the Marketplace. 
 5. Managing Marketing. 
 6. Buying Dairy Products and Substitutes. 
 7. Buying Protein-Rich Foods. 
 8. Buying Fruits and Vegetables. 
 9. Buying Grains and Grain Products.
10. Buying Other Foods.

III. MANAGEMENT DECISIONS.
11. Food Safety.
12. Organizing the Kitchen.
13. Time and Energy Management.

IV. SERVICE AND HOSPITALITY.
14. Setting the Table.
15. Methods of Meal Service.
16. Hospitality.
17. Special Occasions.

APPENDICES. 
A. at Carving.
B. Turkey Carving.
C. Nutritive Values of the Edible Parts of Food.

Index.