Large Quantity Recipes

by Margaret E.; Headlund Terrell

The fourth edition of "Large Quantity Recipes" extends to new areas of business, including inplant foodservice, nursing and retirement homes, church and school foodservice operations, and commercial restaurants. So whether you're a supervisor of multiple units with a limited amount of time...a new employee struggling with production and service requirements in a large quanity kitchen...an accountant calculating menu costs...or a student preparing for foodservice systems management, "Large Quantity Recipes" will serve as the cornerstone of your entire operation.

506 pages, Hardcover

First published August 1, 1988

Reviews

[Rusty · Rating 5 out of 5]

This is a wonderful book to use for quantity food preparation of any kind - a most useful resource for chefs, managers and owners in the food business. I highly recommend it.