For 65 years Food For Fifty has been used as a resource for students in quantity food production and for persons in foodservice management. The book is designed to provide food professionals with quantity recipes that they can prepare with confidence of quality outcomes. Since the book’s origin, revisions have been made to keep abreast of the changing foodservice industry. In Food for Fifty is a comprehensive resource for quantity recipes and technical food production information. The book serves as a foundation for the food production system. In the eleventh edition, new
recipes have been added that reflect current food preferences and modern eating styles.
Here is a link also to the 13th Edition: Click Here