Health and meal management is significant discipline which modern food industry ought to master. Meals are not instant. These require inputs like money, time and human and mechanical energy. Also, personnel skills and abilities are essential to planning, shopping, cooking and service of meals. How much to spend? What to serve? Where to shop? How much to buy? How to cook purchased foods? How to conserve energy? Like many more questions, a meal manager has to decide. This book aims at to answer many of these questions. Anatomy of health, concepts of meal management, values of meal management, healthy of meal management, healthy environment; food safety; diet planning and food habits are major topics, discussed in this book.
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