Television Field Production and Reporting or Fundamentals of Meal Management

Television Field Production and Reporting

Author: Frederick Shook

This introduction to the art of visual storytelling is the most contemporary, professionally oriented book on television field production and reporting on the market. Widely adopted and universally respected, this text is endorsed by the National Press Photographers Association as a resource for college students and working professionals alike.

New to This Edition

• A new in-depth chapter on sports reporting and photojournalism stimulates students' interest in these exciting aspects of television field production and reporting.
• A new chapter on the assignment editor and producer describes the crucial roles and responsibilities of these positions in the news department, providing students with real-world insights in the field.
• Approximately 70 new photos keep the text up-to-date and relevant to today's students.

Go to: Guide to LATEX or AutoCAD LT 2000 For Dummies

Fundamentals of Meal Management

Author: Margaret McWilliams

Fundamentals of Meal Management has been revised in its 5^th edition to incorporate the influences of contemporary lifestyle and world politics on meal management in restaurants, institutions, and the home. It fully addresses the challenge in meal management, which is to prepare foods that meet our physical and psychological needs while also helping to achieve and maintain a healthy weight. Focused around increasingly important safety and health concerns about the food supply and nutrition in the United States, it provides an in-depth study of this broad-based management challenge. Updated information in this edition includes: extensive examination of the causes of food-borne illness and ways to help assure food safety, Food Insights to add interesting information about today’s food supply, manners in the cultural milieu, kitchen planning and organization, current dietary recommendations and requirements, and much more. For anyone preparing meals for home or business settings.

Table of Contents:

I. PLANNING MEALS.
1. Defining Menu Parameters.
2. Nutrition in Meal Planning.
3. Menu Planning.
II. FOOD BUYING.
4. Managing Marketing.
5. Buying Dairy Products and Substitutes.
6. Buying Protein-Rich Foods.
7. Buying Fruits and Vegetables.
8. Buying Grains and Grain Products.
9. Buying Other Foods.
III. MANAGEMENT DECISIONS.
10. Food Safety.
11. Organizing the Kitchen.
12. Time and Energy Management.
IV. SERVICE AND HOSPITALITY.
13. Setting the Table.
14. Methods of Meal Service.
15. Hospitality.
16. Special Occasions.
17. Manners in the Cultural Milieu
APPENDICES.
A. Meat Carving.
B. Turkey Carving.
C. Nutritive Values of the Edible Parts of Food.