Food for fifty /
This book is for courses in Quantity Food Production and Foodservice Management. This classic text 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 pl...
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Bibliographic Details
| Main Author: |
Molt, Mary |
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| Format: | Book
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| Language: | English |
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| Published: |
Upper Saddle River, N.J. :
Prentice Hall,
[2011]
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| Edition: | Thirteenth edition. |
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| Subjects: | |
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