100 semaines de menus pour les collectivités, tome 2 by Monique Petit-Herfort is a practical French-language cookbook designed for institutional and collective dining settings such as schools, hospitals, and corporate cafeterias. The book provides structured weekly meal plans spanning 100 weeks, offering balanced, seasonal menus that meet nutritional guidelines and logistical constraints typical of large-scale food service operations. Each menu includes detailed recipes, portion estimates, and preparation guidance tailored to professional kitchen workflows. Published in paperback by Jacques Lanore in 1995, this volume serves as a comprehensive resource for chefs, dietitians, and food service managers seeking efficient, varied, and health-conscious meal programming. Its systematic approach supports consistent quality while minimizing waste and simplifying procurement.