Publisher's Synopsis
South Africa's hospitality industry has to cater for extremely diverse nutritional needs - those of foreign tourists, as well as South Africans from all cultural and religious sectors. Nutrition principles and ideas on how to fully utilise South Africa food resources are explored in this title. Eating patterns and trends are constantly changing and it is a challenge to ensure that healthy and nutritional meals are planned and prepared - whether cooking for hundreds of guests, customers or for families at home. The hospitality Industry handbook on nutrition and menu planning is intended to equip hospitality and food service managers in South Africa to meet these challenges, from hotels and restaurants to fast-food outlets. Specific issues are approached with an emphasis on practical and sensible solutions. Social issues such as alcohol abuse are examined, as is the problem of the high rate of cardiovascular disease in South Africa. Other topics addressed include an explanation and description of nutrients and nutrition, diet throughout the life cycle, menu planning, food fallacies and dietary issues and the correlation between diet and disease.
