Nutrition for Foodservice and Culinary Professionals serves as an essential reference to nutrition and foods for culinary students and professionals. The seventh edition is tailored to the needs of culinary and hospitality students and professionals who need to use nutritional principles to evaluate and modify menus and recipes.
Several chapters on the fundamentals of food and nutrition are included, as well as chapters on developing and marketing healthy recipes and menus. Practical appendixes include a listing of nutritive values of common foods consumed in the U.S.
Nutrition for Foodservice and Culinary Professionals can be found on the New Book shelves in the Nestlé Library (call number TX353 D78).
Posted by Nestlé Library
The Business of Wine focuses on the everyday business aspects of the wine world, containing more than 140 encyclopedic entries on a variety of subject related to the issues and structure of the industry.
In the last ten years, cruising has become one of the fastest growing segments of the tourism industry, and many believe its reputation as a value-for money option will help protect it against the effects of recession.