Author: Lea R. DopsonPublisher: Wiley
ISBN: 9781118515815
Category : Business & Economics
Languages : en
Pages :
Book Description
Food and Beverage Cost Control 5E with Book of Yields 8E Set
Author: Lea R. DopsonPublisher: Wiley
ISBN: 9781118515815
Category : Business & Economics
Languages : en
Pages :
Book Description
Food and Beverage Cost Control 5E with Book of Yields 8E and WileyPLUS 7E Set
Author: Lea R. DopsonPublisher: Wiley
ISBN: 9781118516447
Category : Business & Economics
Languages : en
Pages :
Book Description
Food and Beverage Cost Control 5E with Book of Yields 8E CD Rom Set
Author: Lea R. DopsonPublisher: Wiley
ISBN: 9781118099155
Category : Business & Economics
Languages : en
Pages :
Book Description
Professional Cooking 8E with Food Beverage Cost Control 5E and Book of Yields 8E Set
Author: Wayne GisslenPublisher: Wiley
ISBN: 9781118980439
Category : Cooking
Languages : en
Pages :
Book Description
Professional Cooking 7E with Book of Yields 8E Food Beverage Cost Control 5E and WileyPLUS Set
Author: Wayne GisslenPublisher: Wiley
ISBN: 9781118455579
Category : Cooking
Languages : en
Pages :
Book Description
Dittmer/Principles of Food and Beverage Cost Control 8th Edition Pkg+ Lynch/Book of Yields 6th Edition Set
Author: Paul R. DittmerPublisher:
ISBN: 9780471703273
Category :
Languages : en
Pages :
Book Description
The Book of Yields
Author: Francis T. LynchPublisher: John Wiley & Sons
ISBN: 0471745901
Category : Business & Economics
Languages : en
Pages : 318
Book Description
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.
Professional Cooking 8E with Foood Beverage Cost Control 6E and Book of Yields 8E Set
Author: Wayne GisslenPublisher:
ISBN: 9781119211044
Category :
Languages : en
Pages :
Book Description
Professional Cooking 9th Edition with Food and Beverage Cost Control 6th Edition and Book of Yields 8th Edition for Penn State University Set
Author: Wayne GisslenPublisher: Wiley
ISBN: 9781119548928
Category : Cooking
Languages : en
Pages :
Book Description
Food, Labor, and Beverage Cost Control
Author: Edward E. SandersPublisher: Waveland Press
ISBN: 1478645679
Category : Business & Economics
Languages : en
Pages : 329
Book Description
Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)