Group feeding

Abstract: A compendium of recipes for feeding groups of people is offered for dietitians, administrators, and foodservice personnel involved in health care institutions, restaurants, and church organizations to satisfy the special dietary needs of individuals. The recipes are calculated for serving 10, 25, and 50 portions, and can be calculated for other group sizes. Each recipe includes preparation instructions and (usually) ingredient substitution information for diabetics or people on fat- or sodium-restricted diets. A total of 236 pages of recipes are organized under 9 major food categories (soups, salads, entrees, vegetables, breads, desserts, sandwiches, sauces, and beverages and other). General information for recipe preparation and purchasing is included. (wz).