The Book of Yields
Author: Francis T. Lynch
Publisher:
Published: 2013-07-23
Total Pages:
ISBN-13: 9781118825907
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The Book of Yields
Author: Culinary Institute of America
Publisher: John Wiley & Sons
Published: 2011-04
Total Pages: 0
ISBN-13: 9781118122501
DOWNLOAD EBOOK →The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.
The Book of Yields
The Book of Yields
Author: Francis T. Lynch
Publisher: Wiley Global Education
Published: 2011-08-24
Total Pages: 321
ISBN-13: 111813771X
DOWNLOAD EBOOK →The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
Instructor's Manual to Accompany the Book of Yields
Author: Michael Lynch
Publisher:
Published: 2007-02-01
Total Pages: 134
ISBN-13: 9780470045107
DOWNLOAD EBOOK →The Book of Yields
Author: Francis T. Lynch
Publisher: John Wiley & Sons
Published: 2009-12-16
Total Pages: 0
ISBN-13: 9780470630181
DOWNLOAD EBOOK →Hospitality Management Accounting
Author: Martin G. Jagels
Publisher: John Wiley and Sons
Published: 2006-03-03
Total Pages: 610
ISBN-13: 0471687898
DOWNLOAD EBOOK →The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. Hospitality Man-agement Accounting, Ninth Edition continues its time-tested presentation of fundamental concepts and analytical techniques that are essential to taking control of real-world accounting systems, evaluating current and past operations, and effectively managing finances toward increased profits. This accessible Ninth Edition offers hands-on coverage of computer applications and practical decision-making skills to successfully prepare readers for the increasingly complex and competitive hospitality industry.
The Book of Yields
Author: Francis T. Lynch
Publisher: John Wiley & Sons
Published: 2007-02-26
Total Pages: 318
ISBN-13: 0471745901
DOWNLOAD EBOOK →For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily: Look up yield data for foods. Find purchase requirements for a serving. Create new recipes. Add new ingredients. Calculate ingredient or recipe costs. Look up cost data for foods. Create shopping lists. This culinary software can be used on its own or to complement The Book of Yields Seventh Edition. The Book of Yields CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.
Food and Beverage Cost Control
Author: Lea R. Dopson
Publisher: John Wiley & Sons
Published: 2019-09-04
Total Pages: 469
ISBN-13: 1119524997
DOWNLOAD EBOOK →Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Math for the Professional Kitchen
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
Published: 2013-07-29
Total Pages: 326
ISBN-13: 0470508965
DOWNLOAD EBOOK →Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.
