Professional Cooking 8E with Food Beverage Cost Control 5E and Book of Yields 8E Set
Author: Wayne Gisslen
Publisher: Wiley
Published: 2014-05-03
Total Pages:
ISBN-13: 9781118980439
DOWNLOAD EBOOKRead and Download eBook Full
Author: Wayne Gisslen
Publisher: Wiley
Published: 2014-05-03
Total Pages:
ISBN-13: 9781118980439
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: Wiley
Published: 2012-04-30
Total Pages:
ISBN-13: 9781118455579
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher:
Published: 2015-07-15
Total Pages:
ISBN-13: 9781119211044
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: Wiley
Published: 2018-07-02
Total Pages:
ISBN-13: 9781119548928
DOWNLOAD EBOOKAuthor: Lea R. Dopson
Publisher: Wiley
Published: 2012-07-27
Total Pages:
ISBN-13: 9781118515815
DOWNLOAD EBOOKAuthor: Lea R. Dopson
Publisher: Wiley
Published: 2012-07-28
Total Pages:
ISBN-13: 9781118516447
DOWNLOAD EBOOKAuthor: Francis T. Lynch
Publisher: John Wiley & Sons
Published: 2007-02-26
Total Pages: 318
ISBN-13: 0471745901
DOWNLOAD EBOOKFor 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.
Author: Edward E. Sanders
Publisher: Waveland Press
Published: 2020-06-01
Total Pages: 329
ISBN-13: 1478645679
DOWNLOAD EBOOKThorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)
Author: Wayne Gisslen
Publisher: Wiley
Published: 2011-03-05
Total Pages:
ISBN-13: 9781118099735
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: John Wiley & Sons
Published: 2015-03-23
Total Pages: 594
ISBN-13: 1118998707
DOWNLOAD EBOOKEssentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.