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* Covers all areas related to managing employees in foodservice and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation. * Each chapter features new, up-to-date material. * Expanded coverage of hospitality organizations through case studies and hotel industry examples.

This revision of the most successful textbook in supervision for the hospitality industry covers current topics such as managing a diverse workforce, and is reorganized into three sections focusing on leadership, human resources, and management.

The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients.

Simply the best nutritional reference for professionals on the market today, this bestselling handbook is now easier to use than ever. The third edition covers an encyclopedic range of topics, from nutrition fundamentals to menu planning to marketing a nutrition program. Hot new topics include food additives, antioxidant nutrients and phytochemicals, trans-fatty acids, percentage of calories from fat, and creative approaches to pureed foods.

This Third Edition covers an encyclopedic range of topics from nutrition fundamentals to menu planning to marketing a nutrition program. Hot new topics include food additives, antioxidant nutrients and phytochemicals, trans-fatty acids, percentage of calories from fat, and creative approaches to pureed foods.

A collection of 100 experiments with food and recipes for kids.

Considers food and cooking from the viewpoint of health and nutrition. Emphasis is on description of major food groups - purchasing, food comparisons, nutrition profiles, storing, and cooking in a healthy manner. Includes recipes, cooking tips, food safety, cookware and equipment selection.

Gives practical guidance for designing and implementing employee training programs in food service facilities.