The Book of Yields

Accuracy in Food Costing and Purchasing

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Author: Francis T. Lynch

Publisher: John Wiley & Sons

ISBN: 0471745901

Category: Business & Economics

Page: 320

View: 974

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: Accuracy in Food Costing and Purchasing, 8th Edition

Accuracy in Food Costing and Purchasing

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Author: Francis T. Lynch

Publisher: Wiley Global Education

ISBN: 111813771X

Category: Business & Economics

Page: 297

View: 4810

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. The Book of Yields, Eighth Edition is a must-have culinary resource.

The Book of Yields

Accuracy in Food Costing and Purchasing 7th Edition with BOY CD Rom and Handheld Computers for Chefs Set

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Author: Francis T. Lynch,Susan Sykes Hendee,Mohammad Al-Ubaydli

Publisher: John Wiley & Sons

ISBN: 9780470630181

Category: Business & Economics

Page: N.A

View: 8764

Food and Beverage Cost Control

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Author: Lea R. Dopson,David K. Hayes

Publisher: John Wiley & Sons

ISBN: 0470251387

Category: Business & Economics

Page: 544

View: 4381

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.

Culinary Math

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Author: Linda Blocker,Julia Hill

Publisher: John Wiley & Sons

ISBN: 0470068213

Category: Cooking

Page: 262

View: 1175

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.

Modern Food Service Purchasing: Business Essentials to Procurement

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Author: Robert B Garlough

Publisher: Cengage Learning

ISBN: 1133168361

Category: Business & Economics

Page: 864

View: 4753

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.

Modern Batch Cookery

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Author: Victor Gielisse,Ron De Santis

Publisher: John Wiley & Sons

ISBN: 047029048X

Category: Cooking

Page: 436

View: 2930

Focusing on healthy cooking and smart menu planning, this guide to volume cooking for restaurants, caterers and other large foodservice operations provides recipes that yield 50 servings including Gorgonzola and Pear Sandwiches, Chesapeake-Style Crab Cakes and Tequila-Roasted Oysters.

Purchasing for Chefs

A Concise Guide

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Author: Andrew H. Feinstein,John M. Stefanelli

Publisher: John Wiley & Sons

ISBN: 0470292164

Category: Business & Economics

Page: 250

View: 8993

"Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. It contains sections on "Purchasing Technology" that explains purchasing lingo beyond the scope of the book as well as illustrating different tools used in purchasing. This book is written in a unique conversational style that makes purchasing an accessible subject"--Provided by publisher.

A Cook's Book

Food Cost: the Chef's Ultimate Guide to Food Cost Control

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Author: Michael Lockard

Publisher: Createspace Independent Pub

ISBN: 9781470000554

Category: Cooking

Page: 52

View: 6533

In an economic time where cost control is more of a focus then ever. This book serves as an easy-to-understand, basic food cost control blueprint that can be implemented immediately. This is about getting results and fixing your food cost fast! This step-by-step guide to controlling your food cost teaches: How to think globally to make decisions to impact your food cost. How to analyze the life cycle of the food that fuels your business, from the time food items are conceptualized in the form of recipes to the time they are served to your guests. How to strategically approach each stage of this life cycle to positively impact your bottom line. How to use simple excel sheets as tools to help organize and manage the control process. Visit: www.acooksbookfoodcost.com, for more about the book. www.chefmichaellockard.com, for more about the author. www.foodcostacademy.com, for more access and information about controlling food cost."

About Wine

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Author: J. Patrick Henderson,Dellie Rex

Publisher: Cengage Learning

ISBN: 1133418805

Category: Business & Economics

Page: 736

View: 8717

ABOUT WINE, 2E is a unique resource designed for your students who require practical information on how to manage wine and wine sales for restaurants and the hospitality business. Unlike other books on this subject, ABOUT WINE, 2E first gives your students background information on the origins of wine and how it is produced, and then builds upon this knowledge with information on the wine producing regions of the United States and the World. The numerous variations of wine produced in Europe, North America, and the Southern Hemisphere are presented for your students. Special features include detailed color diagrams and photographs, and useful appendices designed for use as a quick reference or a starting place for more research on topics of interest. This book now includes a new chapter on pairing food and wine and a new chapter on the business of wine and the role of producers, distributors and retailers. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Restaurant Service Basics

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Author: Sondra J. Dahmer,Kurt W. Kahl

Publisher: John Wiley & Sons

ISBN: 0470107855

Category: Business & Economics

Page: 196

View: 7099

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.

Tasting Success

Your Guide to Becoming a Professional Chef

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Author: Charles Carroll

Publisher: John Wiley & Sons

ISBN: 0470581549

Category: Cooking

Page: 160

View: 4087

This book identifies the challenges that individuals would face when starting down the road to become a chef and outlines the right paths to take. It explores everything from family values, discipline, and how to acquire integrity, to focus, charisma, commitment, and initiative. Cooks and chefs will also find out what they need to do to excel in the classroom all the way to building their first team as an executive chef.

Foundations of Menu Planning

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Author: Daniel Traster

Publisher: Pearson

ISBN: 0134490088

Category: Cooking

Page: 384

View: 1730

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.

Life Beyond the Line

A Front-of-the-house Companion for Culinarians

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Author: Noel C. Cullen

Publisher: N.A

ISBN: 9780139075858

Category: Business & Economics

Page: 341

View: 415

Suitable for all Culinary Arts programs, this unique resource guide fully prepares future chefs by helping them build skills in both high quality food production and "front-of-house" training - i.e., customer satisfaction and retention - now recognized as the principal driving force behind the modern chef. Emphasizing the necessity of training today's chef to be a "customer-driven" professional, the book establishes the importance of working together for success, discusses issues of sanitation and safety, and offers guest relations and social skill techniques. It examines the fundamentals of table service, and educates readers on the basics of wine and wine-making. All liquors, including beer, ale and stout, are covered, and the essentials of mixology are shared. It describes the legal issues surrounding alcohol, and presents a case study on the "happy hour" drinker. For those in hospitality careers.

The Book of Yields

Accuracy in Food Costing and Purchasing 8th Edition with Professional Chef 9th Edition Set

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Author: Culinary Institute of America,Francis T. Lynch

Publisher: John Wiley & Sons

ISBN: 9781118122501

Category: Business & Economics

Page: N.A

View: 1777

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.

Professional Cooking

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Author: Wayne Gisslen

Publisher: Wiley Global Education

ISBN: 1119399629

Category: Cooking

Page: 1104

View: 7366

The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.

Principles of Food, Beverage, and Labor Cost Controls

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Author: Paul R. Dittmer,J. Desmond Keefe

Publisher: John Wiley & Sons

ISBN: 0471783471

Category: Business & Economics

Page: 633

View: 6193

Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

Planning and Control for Food and Beverage Operations

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Author: Jack D. Ninemeier,American Hotel &. Lodging Educational In

Publisher: Educational Institute

ISBN: 9780133418972

Category: Business & Economics

Page: 484

View: 6102

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.

Catering

A Guide to Managing a Successful Business Operation

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Author: Bruce Mattel,The Culinary Institute of America (CIA)

Publisher: John Wiley & Sons

ISBN: 1118137973

Category: Cooking

Page: 368

View: 838

Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. The graduate who decides to enter into catering will be charged with providing the “restaurant” experience to their clients and optimizing profits for their employer. Catering will assist them in achieving these goals.

Handbook of Aseptic Processing and Packaging, Second Edition

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Author: Jairus R. D. David,Ralph H. Graves,Thomas Szemplenski

Publisher: CRC Press

ISBN: 1439807205

Category: Technology & Engineering

Page: 400

View: 6321

Since publication of the first edition of this book, Aseptic Processing and Packaging of Food, significant changes have taken place in several aseptic processing and packaging areas. These include changes in aseptic filling of nutritional beverages in plastic bottles; the popularity of value-added commodity products such as juice, concentrate, and puree; pouches and bag-in-box bulk packaging; and other novel package concepts possessing a range of consumer convenience and ergonomic features. The newly titled Handbook of Aseptic Processing and Packaging, Second Edition explores the application of existing and new food processing methods and sensor technologies. It is an essential guide for those developing day-to-day procedures for a number of different aseptic processing and packaging applications. New Topics in the Second Edition: Current information on aseptic packaging materials and sterilants Aseptic bulk packaging, with a historical perspective and an update on the current state of bulk packaging in container sizes ranging from several gallons to several millions of gallons Aseptic processing operations, including the processing products as well as the operation of aseptic packaging systems Failure mode effect analysis and spoilage troubleshooting, with examples of different failure modes and their effects on food safety Aseptic processing of particulate foods, including the use of microwave for heating and technology available to monitor and develop processes for this category of foods Contract manufacturers and their role in introducing innovative products to market The contributors to this volume have more than 150 years of combined food industry experience, encompassing production, quality assurance, research and development, and sales in aseptic processing and packaging. Their insight provides a comprehensive update on this rapidly developing technology for the food processing industry.