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Food for Fifty - Molt, Mary K, Ph.D., R.D., L.D.
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For courses in Quantity Food Production and Foodservice Management. THE resource--for over 65 years--for students and professionals in quantity food production and foodservice management. Exceptionally comprehensive, this classic text/reference provides basic technical food production information; offers a wealth of high-quality, standardized, quantity recipes applicable to most types of foodservices; and clearly explains the full range of generally accepted procedures and techniques involved in quantity food preparation. ...

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Food for Fifty 2017, Pearson, Upper Saddle River

ISBN-13: 9780134437187

14th edition

Hardcover

Food for Fifty 2010, Pearson, Upper Saddle River, NJ

ISBN-13: 9780136136514

13th edition

Hardcover

Food for Fifty 2005, Prentice Hall, Upper Saddle River, NJ

ISBN-13: 9780131138711

12th Revised edition

Hardcover

Food for Fifty 2001, Prentice Hall

ISBN-13: 9780130205353

11th edition

Hardcover

Food for Fifty 1997, Prentice Hall, Upper Saddle River, NJ

ISBN-13: 9780133828399

10th edition

Hardcover