Book, Menu: Practical Guide for Preparation 4/19[LS]

Because good can be even better. This book contains discussions led by professionals for the development of competencies, skills and political attitudes in education and security programs and nutritional, food and health surveillance. Furthermore, the fourth edition of Menu — Practical Guide to Elaboration, by Chemin, covers purchasing planning, determining costs and customer satisfaction, issues such as the nutritional value and digestibility of food, the supply market, the product yield, equipment and physical area to produce them. Didactic and of technical interest, the book is recommended for nutritionists, nutrition technicians, gastronomists and other professionals who are interested in this area. Find out what's new: Revised and updated edition with very high resolution images Guide for creating menus for special populations (elderly, children, athletes) This content is a true guide for creating different types of menus — institutional, hospital and typical — and It complies with the standards for creating menus, bringing the most recommended foods and the food and nutrition process.