Serving people with food allergies
Subtitle: kitchen management and menu creation
By: Joel J. Schaefer
Publisher: CRC Press
Published: 2011
Place of publication: Boca Raton
Language: eng
Number of pages: 350
ISBN-13: 9781439828045
Subjects: Menu Planning; Food Hypersensitivity; Food allergy; Diet therapy; Recipes; Cookbooks..; Restaurants
Other titles: Kitchen management and menu creation
Description: 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. It discusses the special dietary needs of.
Notes: Includes bibliographical references and index.
Table of contents: title: 1: Knowledge; title: Food allergies and the food service industry; title: Major food allergens revealed; title: Food allergen summary; title: Special diets; title: 2: Skills; title: Getting started; title: Service management; title: Kitchen management; title: Menu creation; title: 3: Abilities; title: Recipes for the professional kitchen.