The hospitality industry handbook on nutrition and menu planning

Library	Material Type	Item Barcode	Shelf Number	Copy	Status
Searching... 1:IIEMSA	1:GEN-BOOK	33168025444221	642.5 G663H 1998	1	Searching... Unknown
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Searching... 1:RCCT	1:GEN-BOOK	002277628	642.5 GOR	2	Searching... Unknown
Searching... 1:VCDBN	1:GEN-BOOK	000125877	642.2 DAV	1	Searching... Unknown
Searching... 1:VCDBN	1:GEN-BOOK	000021139	642.2 DAV	2	Searching... Unknown
Searching... 1:VCPT	1:GEN-BOOK	000060897	642.5 GOR	1	Searching... Unknown
Searching... 1:VCPT	1:GEN-BOOK	000060898	642.5 GOR	2	Searching... Unknown
Searching... 1:VCPT	1:GEN-BOOK	18058-7001	642.5 GOR	4	Searching... Unknown
Searching... 1:VCSD	1:GEN-BOOK	000111552	642.5 GOR	1	Searching... Unknown
Searching... 1:VCSD	1:GEN-BOOK	000053000	642.5 GOR	2	Searching... Unknown
Searching... 1:VCSD	1:GEN-BOOK	000050577	642.5 GOR	3	Searching... Unknown

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. Nutrition principles and ideas on how to fully utilise South Africa food resources are explored in this title.

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