|
Textbook
The Book of Yields: Accuracy in Food Costing and Purchasing, 8th EditionISBN: 978-0-470-19749-3
Paperback
320 pages
December 2010, ©2011
 |
||||||
PART I.
Chapter 1: Dry Herbs and Spices and Fresh Herbs.
Chapter 2: Produce.
Chapter 3: Starchy Food.
Chapter 4: Baking Items.
Chapter 5: Fats, Oils, and Condiments.
Chapter 6: Liquids.
Chapter 7: Dairy.
Chapter 8: Beverages.
Chapter 9: Meats.
Chapter 10: Seafood.
Chapter 11: Poultry.
Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing.
Chapter 13: Measurement Conversion.
Chapter 14: Simple Formulas.
Chapter 15: Standard Portion Sizes.
PART II.
The Workbook.
Price Lists.
Costing Worksheet.
Guide to Using the Costing Worksheets.
Purchasing Worksheet.
Guide to Using the Purchasing Worksheets.
Overview.
Related Titles
Accounting
Resources for
Instructors
Contact a Wiley Sales Rep
Find Your Rep
.png){kind=small}
Join An E-mail ListLearn about the latest products, events, offers and content. |
