[PDF.16fx] The Book of Yields: Accuracy in Food Costing and Purchasing

The Book of Yields: Accuracy in Food Costing and Purchasing

[PDF.zn65] The Book of Yields: Accuracy in Food Costing and Purchasing

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 | #1172653 in Books |  2004-03-15 | Original language:English | PDF # 1 |  10.91 x.58 x8.78l,1.44 | Binding: Plastic Comb | 288 pages

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||4 of 4 people found the following review helpful.| A must for chefs and restaurant managers|By Emily D. Friedrichs|This has been an invaluable tool in costing out our menu. It was recommended by our new accounting firm. FWIW, accurate menu costing has helped us drop our food cost by about 3% in the first month.|2 of 2 people found the following review helpful.| Good book, poor binding| |"A venerable tool makes the leap to cyberspace—it will have a prominent place on my virtual desktop."
—Deborah Lindsay, Culinary Instructor, Keiser University Center for Culinary Arts, Melbourne, FL |"The Book of Yields, Sevent

This hands-on reference provides a substantial collection of accurate food measurements for more than 900 raw food ingredients. Complete with helpful information relating to food preparation, purchasing decisions, and controlling costs, the book is organized by food type and measurements reflect the way specific foods are typically measured in recipes.

You easily download any file type for your gadget.The Book of Yields: Accuracy in Food Costing and Purchasing   |  Francis T. Lynch. I was recommended this book by a dear friend of mine.

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