Author: Wayne GisslenPublisher: Wiley
ISBN: 9781118980439
Category : Cooking
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
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
The Book of Yields
Author: Francis T. LynchPublisher: Wiley Global Education
ISBN: 111813771X
Category : Business & Economics
Languages : en
Pages : 321
Book Description
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.
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 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
The Book of Yields
Author: Culinary Institute of AmericaPublisher: John Wiley & Sons
ISBN: 9781118122501
Category :
Languages : en
Pages : 0
Book Description
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.
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
Essentials of Professional Cooking
Author: Wayne GisslenPublisher: John Wiley & Sons
ISBN: 1118998707
Category : Cooking
Languages : en
Pages : 594
Book Description
Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
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)