Quantity Cookery: Menu Planning and Cooking for Large Numbers

This handbook offers a clear, step‑by‑step approach to designing menus for any institution that must feed large groups. Drawing on the experience of two university professors, it explains how to match food choices to the purpose of the facility, the patron’s age, sex, cultural background, and the season or special holidays. The authors stress simple, repeatable rules—balancing nutrition, variety, cost, equipment limits, and leftover management—to turn a chaotic kitchen into a reliable service.

The book is organized into concise chapters covering the basic principles, standards for judging meals, different menu formats, and ready‑to‑use charts and forms that simplify planning. A sizable collection of tested recipes and a practical table of weights and measures follow, making it a handy reference for cafeteria managers, teachers of institutional management, and anyone responsible for feeding crowds. Even today, its emphasis on thoughtful menu design and adaptable guidelines remains relevant for modern food service operations.