Häftad, Engelska, 2027

Book of Yields

1130 kr

Kommande

Beskrivning

The Book of Yields: Accuracy in Food Costing and Purchasing is a valuable resource for educating culinary and hospitality students & professionals, that running a business is not just about making the food taste great, but ensuring that food waste, portioning, calculations & costing are equally as important. It is the foodservice manager's most powerful tool for controlling costs. This updated and revised Ninth Edition consists of procurement quantities and specifications, menu cost analysis, portioning guidelines, Valuable costing and recipe templates and product yield testing.The Ninth edition includes: Expanded ethnic foods, gluten-free options, and specialty ingredientsDetailed conversion tables and product yield metricsVisual aids for math equations and digital sheets for easy referenceThe Book of Yields, Ninth Edition is your ultimate resource for ensuring efficiency and profitability in the food and hospitality industry.

Produktinformation

Utgivningsdatum: 2027-02-02
Format: Häftad
Språk: Engelska
Antal sidor: 272
Upplaga: 9
Förlag: John Wiley & Sons Inc
ISBN: 9781394285068

Utforska kategorier

Catering och matlagning

Mer om författaren

LISA M. BREFERE is a distinguished Executive Chef and Senior Operations Executive in the Food & Beverage industry, with over thirty years of expertise. A graduate of the Culinary Institute of America, she serves on its Alumni Council and is a member of The American Academy of Chefs. Lisa is also the founding CEO of GigaChef Hospitality Consulting, a strategic consulting firm for large-scale hospitality projects, specializing in concept development, facility design, and comprehensive operational execution. She co-authored Nutrition for Food Service and Culinary Professionals (10th Edition), So You Want to Be a Chef, So You Are a Chef, and The Book of Yields (9th Edition).FRANCIS T. LYNCH (1943-2011) was a professional chef for more than 30 years, and the owner of ChefDesk.com, a comprehensive online resource for professionals in the food service industry. He was chef at two Caribbean resort hotels and the Santa Barbara Yacht Club, holds a lifetime teaching credential in food science, and was formerly the culinary program director at Columbia College in Sonora, California.

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