Professional Cooking 8E with Foood Beverage Cost Control 6E and Book of Yields 8E Set PDF Download

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Professional Cooking 8E with Foood Beverage Cost Control 6E and Book of Yields 8E Set

Professional Cooking 8E with Foood Beverage Cost Control 6E and Book of Yields 8E Set PDF Author: Wayne Gisslen
Publisher:
ISBN: 9781119211044
Category :
Languages : en
Pages :

Book Description

Professional Cooking 8E with Foood Beverage Cost Control 6E and Book of Yields 8E Set

Professional Cooking 8E with Foood Beverage Cost Control 6E and Book of Yields 8E Set PDF Author: Wayne Gisslen
Publisher:
ISBN: 9781119211044
Category :
Languages : en
Pages :

Book Description

Professional Cooking 8E with Food Beverage Cost Control 5E and Book of Yields 8E Set

Professional Cooking 8E with Food Beverage Cost Control 5E and Book of Yields 8E Set PDF Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781118980439
Category : Cooking
Languages : en
Pages :

Book Description

Food and Beverage Cost Control

Food and Beverage Cost Control PDF Author: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 1119524997
Category : Technology & Engineering
Languages : en
Pages : 469

Book Description
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.

Professional Cooking 7E with Book of Yields 8E Food Beverage Cost Control 5E and WileyPLUS Set

Professional Cooking 7E with Book of Yields 8E Food Beverage Cost Control 5E and WileyPLUS Set PDF Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781118455579
Category : Cooking
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

Professional Cooking 9th Edition with Food and Beverage Cost Control 6th Edition and Book of Yields 8th Edition for Penn State University Set PDF Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119548928
Category : Cooking
Languages : en
Pages :

Book Description

The Book of Yields

The Book of Yields PDF Author: Francis T. Lynch
Publisher: 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

Professional Cooking PDF Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9780471245636
Category : Cooking
Languages : en
Pages : 0

Book Description
Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.

The Menu and the Cycle of Cost Control

The Menu and the Cycle of Cost Control PDF Author: Susan Desmond Marshall
Publisher:
ISBN: 9781465254672
Category :
Languages : en
Pages :

Book Description

Principles of Food, Beverage, and Labor Cost Controls, Student Workbook

Principles of Food, Beverage, and Labor Cost Controls, Student Workbook PDF Author: Paul R. Dittmer
Publisher: Wiley
ISBN: 9780471706427
Category : Business & Economics
Languages : en
Pages : 0

Book Description
Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications. Special features include: Accompanied by a diskette which contains Excel spreadsheet applications 40% of chapters contain revised materials Full supplements package

Cincinnati Magazine

Cincinnati Magazine PDF Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 152

Book Description
Cincinnati Magazine taps into the DNA of the city, exploring shopping, dining, living, and culture and giving readers a ringside seat on the issues shaping the region.
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