Food for Fifty

Food for Fifty, 14th Edition, by Mary K. Molt, is a textbook designed for courses in quantity food production. It serves both food science students and food production professionals preparing meals in commercial kitchens.

The volume provides tested quantity recipes alongside tables, charts, and operational guidelines for preparing and serving food in quantity. Coverage includes menu planning, food safety guidelines, recipe development, and purchasing and storage practices.

Created for classroom learning and commercial kitchen reference, the 2018 edition includes color photographs, updated charts and tables, and an expanded menu planning section to support quantity food service.