Nutrition for Foodservice and Culinary Professionals
by Karen E. Drummond, Lisa M. Brefere
Nutrition for Foodservice and Culinary Professionals connects the study of nutrition with culinary practice and foodservice operations. Written for students and professionals, it offers a focused resource for understanding how nutrition informs food preparation, food choices, and professional service.
About This Book
Nutrition for Foodservice and Culinary Professionals explores nutrition in the context of professional food preparation and service.
The book brings together culinary practice and nutrition-focused learning for readers studying or working in foodservice environments.
It can support a broader understanding of how food choices, preparation, and service relate to nutritional considerations.
Written by Karen E. Drummond and Lisa M. Brefere, this title is suited to culinary and foodservice professionals seeking a foundation in nutrition.
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