The Book of Yields

Produk Detail:
  • Author : Francis T. Lynch
  • Publisher : Wiley
  • Pages : 320 pages
  • ISBN : 9780470197493
  • Rating : 5/5 from 1 reviews
CLICK HERE TO GET THIS BOOK >>>The Book of Yields

Download or Read online The Book of Yields full in PDF, ePub and kindle. this book written by Francis T. Lynch and published by Wiley which was released on 20 December 2010 with total page 320 pages. We cannot guarantee that The Book of Yields book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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
  • Release : 20 December 2010
GET THIS BOOK The Book of Yields

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,

The Book of Yields

The Book of Yields
  • Author : Francis T. Lynch
  • Publisher : John Wiley & Sons
  • Release : 26 February 2007
GET THIS BOOK The Book of Yields

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.

Math for the Professional Kitchen

Math for the Professional Kitchen
  • Author : The Culinary Institute of America (CIA),Laura Dreesen,Michael Nothnagel,Susan Wysocki
  • Publisher : John Wiley & Sons
  • Release : 29 July 2013
GET THIS BOOK Math for the Professional Kitchen

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

Advanced Financial Risk Management

Advanced Financial Risk Management
  • Author : Donald R. Van Deventer,Kenji Imai,Mark Mesler
  • Publisher : John Wiley & Sons
  • Release : 06 February 2013
GET THIS BOOK Advanced Financial Risk Management

Practical tools and advice for managing financial risk, updated for a post-crisis world Advanced Financial Risk Management bridges the gap between the idealized assumptions used for risk valuation and the realities that must be reflected in management actions. It explains, in detailed yet easy-to-understand terms, the analytics of these issues from A to Z, and lays out a comprehensive strategy for risk management measurement, objectives, and hedging techniques that apply to all types of institutions. Written by experienced risk managers,

Purchasing for Chefs

Purchasing for Chefs
  • Author : Andrew H. Feinstein,John M. Stefanelli
  • Publisher : John Wiley & Sons
  • Release : 27 October 2009
GET THIS BOOK Purchasing for Chefs

Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. It contains sections on "Purchasing Technology" that explains purchasing lingo beyond the scope of the book as well as illustrating different tools used in purchasing. This book is written in a unique conversational style that makes purchasing an accessible

Handheld Computers for Chefs

Handheld Computers for Chefs
  • Author : Susan Sykes Hendee,Mohammad Al-Ubaydli
  • Publisher : John Wiley & Sons
  • Release : 05 March 2007
GET THIS BOOK Handheld Computers for Chefs

Culinary success is in your hands! Whether it's keeping and using ingredient lists, contacts and appointments, employee and team tasks, or just random pearls of culinary wisdom, your handheld personal digital assistant (PDA) is reshaping the culinary profession. Unlocking the potential of this useful device, Handheld Computers for Chefs gives you an edge in handling stresses - especially the logistical ones-and better enables you to deliver great meals to your customers. Written in collaboration with the author of the highly

Food Labor and Beverage Cost Control

Food  Labor  and Beverage Cost Control
  • Author : Edward E. Sanders
  • Publisher : Waveland Press
  • Release : 24 July 2015
GET THIS BOOK Food Labor and Beverage Cost Control

Foodservice operators have the advantage of using point of sale system applications and tablets. While the POS system is an efficient tool to process information, analyze customer guest check orders, and track employees, it doesn’t uproot the need for foodservice operators to understand, process, and interpret that same important information. Edward Sanders, foodservice industry veteran and college professor, introduces culinary and hospitality management students to information essential for the successful management of foodservice operations. His coverage is thorough, and