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Food purchasing guide for group feeding


Author:
Batcher, Olive M., United States, Department of Agriculture, and Human Nutrition Information Service
Source:
USDA
Year:
0000
Subject:
food service training, food purchasing, and food service management
Abstract:
Abstract: A handbook presents information to assist food managers in estimating the amounts of foods to be purchased for group feedings in small and large institutions. Quantities of about 770 food items for group feeding procurements are shown (including many new market foods) in purchase units most commonly used. Current information on yields from "as purchased" weight to "as served" weight was used to determine the approximate number of purchase units needed per 100 persons. Portion sizes and purchase units are given in both common and metric measures. Specific menu items are listed, ranging from salad and rolls, to entrees, vegetables, deserts, and beverages. This information can be used by dietitians, nutritionists, and foodservice personnel for club luncheons, community suppers, reunions, or for meals served at nursing homes or other institutions. (wz)
Format:
iv, 148 p. ; 28 cm. --
Language:
English
Publisher:
U.S. Dept. of Agriculture, Human Nutrition Information Service ; for sale by Supt. of Docs.
Series:
Agriculture handbook (United States. Dept. of Agriculture) ; no. 284
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/FNC84801231