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Food, cuisine, and cultural competency for culinary, hospitality, and nutrition professionals
-
Edisi
Edisi Revisi
Penerbit
United States America : Jones & Bartlett Learning, 2011
Deskripsi Fisik
610 Halaman : Ilustrasi ; 27 cm
ISBN
9780763759650
Subjek
Memasak Masakan
Bahasa
Inggris
Call Number
R/641.5 FOO
Tersedia di:
Perpustakaan Jakarta - Cikini
Baca di tempat: 2
Deskripsi
Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.
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