000			01656nam a2200229Ia 4500
003			NULRC
005			20250520094836.0
008			250520s9999 xx 000 0 und d
020			_a9781439828045
040			_cNULRC
050			_aRC 588.D53 .S33 2011
100			_aSchaefer, Joel J. _eauthor
245		0	_aServing people with food allergies : _bkitchen management and menu creation / _cJoel J. Schaefer
260			_aHoboken, New Jersey : _bCRC Press, _cc2011
300			_axxiii, 350 pages : _bcolor illustrations ; _c25 cm.
365			_bPHP3543
504			_aIncludes index.
505			_aChapter 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
520			_aAn 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.
650			_aFOOD ALLERGY DIET THERAPY
942			_2lcc _cBK
999			_c4076 _d4076