The Book of Yields

The Book of Yields Author Francis T. Lynch
ISBN-10 9780471745907
Release 2007-02-26
Pages 320
Download Link Click Here

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. Calculate ingredient or recipe costs. Look up cost data for foods. Create shopping lists. This culinary software can be used on its own or to complement The Book of Yields Seventh Edition. The Book of Yields CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.



The Book of Yields

The Book of Yields Author Francis T. Lynch
ISBN-10 0470630183
Release 2009-12-16
Pages
Download Link Click Here

The Book of Yields has been writing in one form or another for most of life. You can find so many inspiration from The Book of Yields also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Book of Yields book for free.



The Book of Yields

The Book of Yields Author Francis T. Lynch
ISBN-10 111882590X
Release 2013-07-23
Pages
Download Link Click Here

The Book of Yields has been writing in one form or another for most of life. You can find so many inspiration from The Book of Yields also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Book of Yields book for free.



The Book of Yields

The Book of Yields Author Culinary Institute of America
ISBN-10 111812250X
Release 2011-04-01
Pages
Download Link Click Here

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
ISBN-10 0470948124
Release 2010-08-04
Pages
Download Link Click Here

The Book of Yields has been writing in one form or another for most of life. You can find so many inspiration from The Book of Yields also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Book of Yields book for free.



Math for the Professional Kitchen

Math for the Professional Kitchen Author Laura Dreesen
ISBN-10 9780470508961
Release 2013-07-29
Pages 320
Download Link Click Here

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 practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.



Modern Food Service Purchasing Business Essentials to Procurement

Modern Food Service Purchasing  Business Essentials to Procurement Author Robert B Garlough
ISBN-10 9781133168362
Release 2010-03-02
Pages 864
Download Link Click Here

MODERN FOOD SERVICE PURCHASING is designed specifically to provide culinary arts professionals with current, in-depth coverage of the essential concepts of purchasing, storeroom operations, and financial stewardship. This comprehensive resource brings together under one cover the four fundamentals of contemporary food service purchasing: Market and distribution systems. Storeroom operations. Cost controls. Product information. Delivering a chef-focused overview of financial management and the formulas used to control a successful business, Modern Food Service Purchasing explains in detail how to set up a successful storeroom operation while providing chefs and buyers with a comprehensive reference that will deliver value for years to come. Extensive color photography, useful charts and forms, and a comprehensive glossary of key terms round out the coverage. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Culinary Math

Culinary Math Author Linda Blocker
ISBN-10 9780470068212
Release 2007-09-04
Pages 262
Download Link Click Here

A math resource for foodservice professionals covers such topics as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures.



A Taste for Writing Composition for Culinarians

A Taste for Writing  Composition for Culinarians Author Vivian C. Cadbury
ISBN-10 9781305176393
Release 2014-02-26
Pages 648
Download Link Click Here

A TASTE FOR WRITING: COMPOSITION FOR CULINARIANS, Second Edition is the ideal resource to help culinary arts students and professionals master key grammar principles and writing practices while learning to express themselves as confidently on the page as they do in the kitchen. The author's signature writing style is engaging and accessible. Drawing on the language of food and cooking, she explains even the most difficult topics in a way sure to spark students' interest and encourage mastery of the material. Key concepts are brought to life through the analysis of student and professional writing samples, as well as the use of vivid examples from the food industry and popular culture. A variety of exercises leads students through all phases of the writing process, from the creative right-brain activities of generating ideas and writing a first draft to the analytical left-brain skills required for effective revision and editing. Although created specifically for culinary arts students and professionals, this one-of-a-kind book can be used by all readers to develop their skills in - and taste for - writing. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Catering

Catering Author Bruce Mattel
ISBN-10 9781118137970
Release 2015-01-27
Pages 368
Download Link Click Here

Catering has been writing in one form or another for most of life. You can find so many inspiration from Catering also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Catering book for free.



Food and Beverage Cost Control

Food and Beverage Cost Control Author Lea R. Dopson
ISBN-10 9780470251386
Release 2010-03-02
Pages 544
Download Link Click Here

Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.



From As Purchased to Edible Portion

From  As Purchased  to  Edible Portion Author Sandra Frank
ISBN-10 0991341414
Release 2014-05
Pages 110
Download Link Click Here

From "As Purchased to "Edible Portion" How to Analyze a Recipe Using a Nutrient Database. Purchasing nutrient analysis software and learning how to use the program is only useful if you have the knowledge to convert "as purchased" ingredients to the "edible portion." This book describes how to read a recipe and enter the correct ingredients and amounts, in order to provide an accurate nutrient analysis. The book is an essential tool for anyone working in nutrient analysis. Recipes are usually written based on what the consumer needs to purchase. The individual analyzing the recipe must evaluate the recipe based on the actual food-ready-to-eat (unless the food is meant to be eaten whole.) A nutritional analysis program cannot cook or prepare meals. A person must have skills in Food Science, Culinary Arts, Nutrition, Cooking and Preparation Techniques, Purchasing Guides, Yield Factors, and Nutrient Analysis Software.



Chef s Book of Formulas Yields and Sizes

Chef s Book of Formulas  Yields  and Sizes Author Arno Schmidt
ISBN-10 9780471476290
Release 2003-09-10
Pages 368
Download Link Click Here

The ultimate quick-reference cost control resource for busy kitchens The Chef's Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed with helpful, practical information, including kitchen yields for more than 2,000 ingredients listed by food groups, sample purchase quantities, suggested serving sizes, tips and tricks for working with various ingredients, and other helpful tools for getting the most out of any size budget. This Third Edition broadens the knowledge of seasoned chefs and novices alike with new material on 150 previously unlisted ingredients, as well as: Coverage of ingredients unique to Indian, Chinese, Latin, and Japanese cooking Information on caloric counts, nutrition, and seasonal foods Serving sizes accepted in most fine restaurants A versatile, exhaustive resource, the Chef's Book of Formulas, Yields, and Sizes also offers many informative, easy-to-read tables for quick access to facts on can and bottle sizes, weights and measures, steam table pan sizes, and table and tablecloth sizes, as well as more than fifty basic, large-quantity recipes for mousses, soups, dough, cakes, and much more. The Chef's Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control.



Restaurant Service Basics

Restaurant Service Basics Author Sondra J. Dahmer
ISBN-10 9780470443309
Release 2008-11-03
Pages 208
Download Link Click Here

An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style, and Banquet are explained in detail, along with universally important safety, sanitation, and emergency procedures. This Second Edition features end-of-chapter projects that incorporate real-life situations, as well as enhanced coverage of point-of-service and other technology use in restaurants.



Foundations of Menu Planning

Foundations of Menu Planning Author Daniel Traster
ISBN-10 9780134490083
Release 2017-01-09
Pages 384
Download Link Click Here

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. How to create a menu from start to finish! Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analyzing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book’s reputation as the most comprehensive resource of its kind on the market. The Second Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d’hote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximize profitability.



The Dietitian s Guide to Vegetarian Diets

The Dietitian s Guide to Vegetarian Diets Author Reed Mangels
ISBN-10 9781449656003
Release 2011-08-24
Pages 596
Download Link Click Here

The Dietitian s Guide to Vegetarian Diets: Issues and Applications provides the most up-to-date information on vegetarian diets. Written for dietitians and other health care professionals, the Third Edition can be used as an aid for counseling vegetarian clients and those interested in becoming vegetarian or serve as a textbook for classroom study for students who have completed introductory coursework in nutrition. Evidence-based and thoroughly referenced, this text includes case-studies, sample menus, and counseling points to help students apply material to the real world."



Planning and Control for Food and Beverage Operations

Planning and Control for Food and Beverage Operations Author Jack D. Ninemeier
ISBN-10 0133418979
Release 2013-05-23
Pages 484
Download Link Click Here

The eighth edition of Planning and Control for Food and Beverage Operations continues an emphasis on practical activities that managers in food service operations of all sizes can use to plan and control their operations. The primary topics of this book–food and beverage products, labor, and revenue–are carefully analyzed, and the best strategies for their management in commercial and noncommercial food service operations are provided. This book is meant to be read and used. Students in formal educational programs and trainees in hospitality operations may read the book from cover to cover as part of formal or informal professional development and career training activities. Others, such as managers and supervisors on the front lines, can turn to this book for “how-to-do-it” help with problem-solving tasks on the job.