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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.
Includes bibliography and indexes / subject, personal author, corporate author, title, and media index.
Supplements 3-8 include bibliography and indexes / subject, personal author, corporate author, title, and media index.