Food for Fifty
Publisher: Prentice Hall
Publication year: 1992
ISBN: 0024103411
Description:
Abstract: This text compiles basic information recipes, and guidelines needed for planning and preparing food in quantity. Intended for use by students in quantity food production and as a reference for persons in foodservice management, the material is organized in a four-part format which includes: general information, recipes, menu development, and special meals and receptions.
Other books you might like:
