What people can eat

Weisberg, Karen
November 2003
FoodService Director;11/15/2003, Vol. 16 Issue 11, p45
Trade Publication
Focuses on the effort of the U.S. foodservice industry to plan menus and create programs that would entice customers to eat smart. Remarks from Flik Intl. nutritionist Deanne Brandstetter on menu design; Ingredients of a soy and vegetable curry; Belief of Bon Appetit Management Co. executive chef Ken Sligar on his customers.


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