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Menu Planning

Eleanor F. Eckstein

出版	AVI Publishing Company, 1983
主題	Cooking / EntertainingCooking / Tablesetting
ISBN	08705543959780870554391
URL	http://books.google.com.hk/books?id=qim8QgAACAAJ&hl=&source=gbs_api

註釋

Abstract: A comprehensive, functional text coveres the design and a variety of applications of effective menu planning for practitioners, computer-assisted systems developers, and students in the area of dietetics. The 38 chapters of the text are grouped under 4 principal themes: the mechanics of menu planning (consumer, worker, and management considerations; meal and menu patterns; manual methods); planning for major foodservice populations (hospital and nursing home patients, retirement homes, public school and college foodservice systems, industrial cafeterias, state prison institutions, and public restaurants); computerized menu planning (basic concepts, computer models, data collection and validation, linear programming, interactions with foodservice operations); and menu planning for a variety of specific US subgroup cultures (Blacks; Chicanos; Native Americans; US Puerto Ricans and Cubans; US Jewish; vegetarians; US Chinese, Japanese, and Indians; US Europeans and Middle East cultures; and Russian Americans). A brief summary of selected reports and a bibliography of relevant texts are appended. (wz).