Meal management.

Includes bibliographical references and index.

Introduction to meal management -- Introduction -- Meal management -- Types of meal -- Planning meals -- Summary -- Menu planning -- Introduction -- Menu -- Menu planning -- Types of menu -- Summary -- Food purchasing -- Introduction -- Food purchasing system -- Purchase systems and specifications -- Methods of food purchasing -- Summary -- Food storage -- Introduction -- Storage -- Storekeeping -- Summary -- Meal preparation -- Introduction -- Food preparation -- Sanitation and safety in meal preparation -- The art of plate presentation -- Food styling -- Summary -- Food service -- Introduction -- Food service systems -- Table service tools and equipment's -- Table setting etiquette -- Summary -- Philippines and international cuisine -- Introduction -- Philippine cuisine -- International cuisine -- Summary -- Introduction to cookery -- Introduction -- History of cookery -- Designing a commercial kitchen -- Food production operations -- Kitchen equipment and fuel -- Maintenance equipment in commercial kitchen -- Summary -- Vegetarian and non-vegetarian cookery -- Introduction -- Vegetables in cuisine -- Fruits used in cuisines -- Classification of eggs, meats and sea food -- Methods of cooking meat -- Could cuts -- Non-veg soups and salads -- Summary -- Food quality and safety -- Introduction -- Food safety management systems -- National and international food laws -- Quality control in food industry -- Summary.

"Meal management is the process whereby resources, both material and human, are used to obtain goals that have to do with feeding the individual or the group. It involves planning, organizing, controlling and evaluating the meal service. These are tasks directly associated with the health, welfare and happiness of the individual or the group. What people eat and the conditions under which the meals are served should always be considered to realize the goal of meal management. To be exact, the goal of meal management is to provide food that will ensure the physical and mental growth of the person, his social development and well-being, with a reasonable expenditure of available resources. The book aims to discuss the operations in the food and bever-age industry along with placing an emphasis on the role of the manger in the operations. The implementation and the communication of the workplace policies and procedures in the food and beverage industry is of utmost importance for proper functioning of the enterprises in the industry. The planning of the Food and Beverage menus by the managers is based on various considerations including nutritional contents, prices and purchase requirements, seasonality of food items, etc.
The 2nd edition of this book contains ten chapters. Food today is more than the basic need and Food service Management is the need of the hour. This book attempts to introduce create new food and also manage food service operations. In this book you can expect to learn about meal service management in the food industry, consumer practices for informed decisions as to food selection, preparation and service. The scientific principles of food preparation with emphasis on standards of selection, purchasing, preparation, storage, and preservation; includes management principles essential to menu planning, food preparation, and meal service, and evaluation"-- Back cover.