Food for Fifty (13th Edition)
- Publish Date: 2010-02-04
- Binding: Hardcover
- Author: Mary K. Molt
This classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer. Some new features include:
- New! Over 100 new recipes and recipe revisions.Â Â
- New! Updated charts and tables.New! Expanded section on ways to make recipes more healthy.Â
- New! Updated information on menu planning for special meals, events and receptions.
- New! Updated Â information on recipe modification.
Â ForÂ professionals inÂ Quantity Food Production and Foodservice Management.
We Also Recommend
Bundle: Accounting, Loose-Leaf Version, 26th + CengageNOWv2, 2 term Printed Access Card
Business Statistics Student Value Edition Plus NEW MyStatLab with Pearson eText -- Access Card Package (2nd Edition)
Developmentally Appropriate Practice in Early Childhood Programs Serving Children from Birth Through Age 8
Economics Plus NEW MyEconLab with Pearson eText -- Access Card Package (Acemoglu, Laibson & List, The Economics Series)