9780136136514

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.For courses in Quantity Food Production and Foodservice Management.

Mary Molt, Ph.D., R.D., L.D., is assistant director of Housing and Dining Services and assistant professor of Hotel, Restaurant, Institution Management, and Dietetics (HRIMD), Kansas State University. She holds a bachelor's degree from the University of Nebraska-Kearney, a master's degree from Oklahoma State University, and a Ph.D. from Kansas State University. Dr. Molt has 31 years of professional experience at Kansas State University, with a joint appointment in academe and food service administration. Current responsibilities include team teaching Food Production Management, assisting with supervised practice experiences for senior students in Dietetics, and directing management activities for three residence hall dining centers serving more than 8,000 meals per day. Dr. Molt is active in the American Dietetic Association, Kansas Dietetic Association, and the National Association of College and University Food Services (NACUFS). Twice she was recognized with the NACUFS Richard Lichtenfelt Award for outstanding service to the association. In 1995, Dr. Molt received the Theodore W. Minah Award, the highest honor given by NACUFS, for exceptional contribution to the food service industry. The Award For Excellence in the Practice of Management was given to Dr. Molt in 1997 by the American Dietetic Association. She serves on several University committees, advises students in Kappa Omicron Nu, and holds membership in several honor societies including Kappa Omicron Nu, Delta Kappa Gamma, Phi Upsilon Omicron, and Phi Kappa Phi.

PART I: SERVING FOOD IN QUANTITY

1. Introduction to Quantity Foodservice

2. Recipe Development, Construction, and Adjustment

3. Planning Menus and Planning Special Meals and Receptions

PART II: FOOD PRODUCTION TABLES

4. Food Production Tables

PART III: FOODS AND FOOD PRODUCTION

5. Food Product Information and Food Service

6. Quantity Food Production Fundamentals and Evaluating Food Quality

7. Food Safety

PART IV: RECIPES

8. Appetizers and Hors d’oeuvres

9. Beverages

10. Breads

11. Desserts

12. Eggs and Cheese

13. Fish and Shellfish

14. Meats

15. Poultry

16. Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu

17. Salads and Salad Dressings

18. Sandwiches

19. Sauces, Marinades, Rubs, and Seasonings

20. Soups

21. Vegetables

APPENDIX A: Suggested Menu Items and Garnishes

APPENDIX B: Glossary of Menu and Cooking Terms

APPENDIX C: Resources with Ideas for Naming, Plating, and Garnishing Food

APPENDIX D: Common Pricing Methods

APPENDIX E: Basic Formulas for Calculating Yields and for Purchasing Food

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Food for Fifty

Food for Fifty

0136136516

Summary

Author Biography

Table of Contents

Supplemental Materials