Serving people with food allergies : kitchen management and menu creation / Joel J. Schaefer

By:

Schaefer, Joel J [author]

Material type: Text

TextPublication details: Hoboken, New Jersey : CRC Press, c2011Description: xxiii, 350 pages : color illustrations ; 25 cmISBN:

9781439828045

Subject(s):

FOOD ALLERGY DIET THERAPY

LOC classification:

RC 588.D53 .S33 2011

Contents:

Chapter 1: Food Allergies and the Food Service Industry -- Chapter 2: Major Food Allergens Revealed -- Chapter 3: Food Allergen Summary -- Chapter 4: Special Diets The Real Life Experiences of Gina Clowes, Mom and President of AllergyMoms.com -- Chapter 5: Getting Started -- Chapter 6: Service Management -- Chapter 7: Kitchen Management -- Chapter 8: Menu Creation -- Chapter 9: Recipes for the Professional Kitchen

Summary: An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store of knowledge and practical advice for people working in the food service industry. This handy reference contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies.

Item type:

Books

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Holdings
Item type	Current library	Home library	Collection	Call number	Copy number	Status	Date due	Barcode
Books	National University - Manila	LRC - Main General Circulation	Hospitality Management	GC RC 588.D53 .S33 2011 (Browse shelf(Opens below))	c.1	Available		NULIB000001835

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Includes index.

An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store of knowledge and practical advice for people working in the food service industry. This handy reference contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies.

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