Quantity Cookery: Menu Planning and Cooking for Large Numbers

A practical manual for planning and producing meals for large groups, presenting foundational principles for institutional menu design and kitchen organization. It explains how to adapt menus to the purpose and patrons of an establishment, dietetic needs, season, equipment, staffing, and budget; stresses variety, proper sequence of courses, and appropriate service; and supplies sample menu types, charts, and forms to streamline planning. Substantial recipe sections cover soups, meats, and other common preparations, and the book concludes with tables of weights, measures, and other reference material for large-quantity cookery.