References
Food Purchasing Guide for Group Feeding. U.S. Department of Agriculture, Agricultural
Handbook No. 284, Government Printing Office, Washington, D.C., 1965.
Institutional Food Service Resources Manual. C.C. Sigman and P. W. Ybarra, Cooperative
Extension Service, University of Georgia, Athens, 1985.
Institutional Meat Purchasing Specification (IMPS). U.S. Department of Agriculture,
Government Printing Office, Washington, D.C., 1988.
Lessons on Meat. National Livestock and Meat Board, Chicago, 1985.
Managing Community Meals. Mary E. Mennes, Circular No. 128, Cooperative Extension
Service, The University of Wisconsin, Madison, 1968.
Menu Planning. 3rd edition, Eleanor F. Eckstein, Van Nostrand Reinhold, Florence, KY, 1987.
The Professional Chef. 5th edition, Culinary Institute of America and Institutions/Volume
Feeding Management, Chicago, 1971.
Recipes for Quantity Service. Agricultural Research Service, U.S. Department of Agriculture.
HEC Research Report No. 5, Government Printing Office, Washington, D.C., 1974.
Wenzel's Menu Maker. 2nd edition, George Wenzel, Van Nostrand Reinhold, Florence, KY,
1987.
Your Money's Worth in Foods. Betty Peterkins and Cynthia Cromwell, USDA Home and Garden
Bulletin No. 183, Government Printing Office, Washington, D.C., 1977.
