000			01593nam a2200265Ia 4500
001			5910
003			0000000000
005			20211103125228.0
008			991018s1977 enka b 10110 eng
020			_a9713006275
035			_a(AEA)721DE6A7864911D3B20900A024B58F5C
035			_a(DLSU-DASMA)BOOK09532
050			_aF TX 725 .F178 1977
245		0	_aHandbook in quantity cookery : _blarge quantity recipes for Philippine food service institutions / _ccompiled and edited by Rachel Chipeco Fajardo.
260			_aManila : _bMerriam & Webster Bookstore, _cc1977.
300			_av, 231 p. _c18 cm.
500			_aA valuable reference to food managers, kitchen supervisors, teachers and students. this handbook provides a digest of wealthy and informative food preparation literature. Part I discucc the complexities involved in volume feeding. Part II is an in-depth discussion on recipes, starting with its construction, conversion, standardization and portion control. In part II each category of recipes is properly introduced by a summary of useful information. How to spot a trouble area and bring food cost down is given as an effective guideline to food managers and supervisors in Part IV.
650			_aCookery, Philippines _918694
700			_aFajardo, Rachel Chipeco. _936091
942			_cFIL
999			_c36523 _d36523