Description
Book SynopsisAn 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 those with autism, celiac disease, diabetes, lactose intolerance, and phenylketonuria (PKU), as well as diets for people who are vegetarian or vegan.
The former manager of Product Development and Special Diets for Walt Disney World Resort and an experienced trainer, the author goes through step-by-ste
Trade Review
"Not only can the existing realm of professionals in the industry benefit from the information, it's a book that will be extremely useful on the educational front as a tool in culinary schools and universities for training future generations of food service professionals. ... It should be required reading in all food service curriculum." -Suzanne Bowland, Founder/Executive Producer, GF Culinary Productions, Inc., Denver, Colorado, USA "This book is a step-by-step guide to setting up an allergy-friendly restaurant kitchen, training staff (front of the house and kitchen) and deftly communicating with guests. Written for restaurant management, it includes great recipes for the professional kitchen but it's also full of useful facts and stats for those navigating unknown eateries. Here's the insider's perspective on what to look for, ask for and watch out for when dining out." - Living Without Review, FEB-MAR 2012
Table of Contents
Introduction. Knowledge. Food Allergies and the Food Service Industry. Major Food Allergens Revealed. Food Allergen Summary. Special Diets. Skills. The Real Life Experiences of Gina Clowes, Mom and President of AllergyMoms.com. Getting Started. Service Management. Kitchen Management. Menu Creation. Abilities. Recipes for the Professional Kitchen. Appendix: Support Organizations, Books, Specialty Equipment, and Index. Support Organizations. Resource Books. Cookbooks and Magazines. Magazines. Specialty Equipment—Chef Joel’s Recommendations.
