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Additional product details

eText: 
ISBN-10 013508699XISBN-13 9780135086995
Print: 
ISBN-10 0-13-613651-6ISBN-13 978-0-13-613651-4
Author(s): Mary Molt,
Publisher: Prentice Hall
Copyright year: © 2011 Pages: 880
Description

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 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.

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