South Africa's hospitality industry has to cater for extremely
diverse nutritional needs - those of foreign tourists, as well as
South Africans from all cultural and religious sectors. Eating
patterns and trends are constantly changing and it is a challenge
to ensure that healthy and nutritional meals are planned and
prepared - whether cooking for hundreds of guests, customers or for
families at home. Nutrition principles, dietary guidelines and
ideas on how to fully utilise South African food resources are
explored in this practical and interactive hospitality industry
handbook and it concludes with a detailed section on menus and menu
planning activities.
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