[PDF.25fb] The Book of Yields: Accuracy in Food Costing and Purchasing

The Book of Yields: Accuracy in Food Costing and Purchasing

[PDF.pg47] The Book of Yields: Accuracy in Food Costing and Purchasing

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 | #914384 in Books |  2004-03-15 | Original language:English | PDF # 1 |  10.91 x.58 x8.78l,1.44 | Binding: Plastic Comb | 288 pages

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||4 of 4 people found the following review helpful.| Absolute necessity for restauranteurs and chefs|By Michael C. Abernethy|This book is an absolute necessity for anyone involved in menu creation and pricing in the hospitality industry. Without calculating the yields of products you use in your recipes, you're simply guessing at how much a dish actually costs and can wind up loosing thousands upon thousands of dollars due to the| |"A venerable tool makes the leap to cyberspace—it will have a prominent place on my virtual desktop."
—Deborah Lindsay, Culinary Instructor, Keiser University Center for Culinary Arts, Melbourne, FL |"The Book of Yields, Sevent

This hands-on reference provides a substantial collection of accurate food measurements for more than 900 raw food ingredients. Complete with helpful information relating to food preparation, purchasing decisions, and controlling costs, the book is organized by food type and measurements reflect the way specific foods are typically measured in recipes.

You can specify the type of files you want, for your device.The Book of Yields: Accuracy in Food Costing and Purchasing   |  Francis T. Lynch. Which are the reasons I like to read books. Great story by a great author.

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