Food professionals and students are encouraged to use FOOD FOR FIFTY's recipes and information as the foundation for adapting nearly any recipe to make a quality quantity food product.

* Resource for a broad variety of tested recipes
* Approximately 70 new recipes including non-meat, pasta, bean, and vegetable entrees
* Current HACCP guidelines
* Updated tables, charts, and cooking information
* Enhanced information for planning special meals and receptions
* Expanded glossary of menu and cooking items

FOOD FOR FIFTY Eleventh Edition expertly provides readers with "new tools" to meet the ever-changing dining trends and satisfy the expectations of today's customer.