Food for Fifty

Author: Mary K. Molt
Edition: 13
Publisher: Prentice Hall
Binding: Hardcover
ISBN: 0136136516
Price:
You Save: 28%

Food for Fifty (13th Edition)

This classic book is the resource for learning how to prepare and serve quality food in quantity.Food for Fifty review. 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.  
• New! Updated charts and tablesRead full reviews of Food for Fifty (13th Edition) (NEW!!) ISBN:0136136516.
  
  

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  [ Ships Daily ] Condition: Good[ Underlining/Highlighting: NONE ] [ Writing: NONE ] Food for Fifty (13th Edition) (NEW!!) By Mary K. Molt ISBN: 0136136516 Edition:Thirteenth Publisher: Prentice Hall Pub Date: 2/4/2010 Binding: Hardcover Pages: 880
  

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  Food for Fifty
  

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  Food For Fifty by Mary Molt US 12th Edition All previously owned books are guaranteed to be in good condition. If you're not satisfied with your order, just contact us and we will address any issues.If you have any specific questions about a book prior to ordering, feel free to ask.Need your book fast?You came to the right place. We ship all orders within 24 business hours. Please take a look at all of our shipping options. Media mail typically takes 5-9 days for customers living in the contine
  

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  by Mary Molt - Pearson (2011) - Hardback - ISBN 0136136516 9780136136514
  

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  Food for Fifty Reviews

  
  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.  
  • New! Updated charts and tables.New! Expanded section on ways to make recipes more healthy. 
  • New! Updated information on menu planning for special meals, events and receptions.
  • New! Updated  information on recipe modification.

   

    For professionals in Quantity Food Production and Foodservice Management.