Search Results for "the-book-of-yields-accuracy-in-food-costing-and-purchasing"

The Book of Yields

The Book of Yields

Accuracy in Food Costing and Purchasing

  • Author: Francis T. Lynch
  • Publisher: John Wiley & Sons
  • ISBN: 0471745901
  • Category: Business & Economics
  • Page: 320
  • View: 9829
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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

The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition

Accuracy in Food Costing and Purchasing

  • Author: Francis T. Lynch
  • Publisher: Wiley Global Education
  • ISBN: 111813771X
  • Category: Business & Economics
  • Page: 297
  • View: 2427
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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.

Culinary Math

Culinary Math

  • Author: Linda Blocker,Julia Hill
  • Publisher: John Wiley & Sons
  • ISBN: 0470068213
  • Category: Cooking
  • Page: 262
  • View: 1606
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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.

Food and Beverage Cost Control

Food and Beverage Cost Control

  • Author: Lea R. Dopson,David K. Hayes
  • Publisher: John Wiley & Sons
  • ISBN: 0470251387
  • Category: Business & Economics
  • Page: 544
  • View: 8446
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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.

Modern Batch Cookery

Modern Batch Cookery

  • Author: Victor Gielisse,Ron De Santis
  • Publisher: John Wiley & Sons
  • ISBN: 047029048X
  • Category: Cooking
  • Page: 436
  • View: 425
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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.

Modern Food Service Purchasing: Business Essentials to Procurement

Modern Food Service Purchasing: Business Essentials to Procurement

  • Author: Robert B Garlough
  • Publisher: Cengage Learning
  • ISBN: 1133168361
  • Category: Business & Economics
  • Page: 864
  • View: 3259
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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.

A Cook's Book

A Cook's Book

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

  • Author: Michael Lockard
  • Publisher: Createspace Independent Pub
  • ISBN: 9781470000554
  • Category: Cooking
  • Page: 52
  • View: 9125
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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."

Purchasing for Chefs

Purchasing for Chefs

A Concise Guide

  • Author: Andrew H. Feinstein,John M. Stefanelli
  • Publisher: John Wiley & Sons
  • ISBN: 0470292164
  • Category: Business & Economics
  • Page: 250
  • View: 1286
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"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.

Restaurant Service Basics

Restaurant Service Basics

  • Author: Sondra J. Dahmer,Kurt W. Kahl
  • Publisher: John Wiley & Sons
  • ISBN: 0470107855
  • Category: Business & Economics
  • Page: 196
  • View: 2995
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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.

Life Beyond the Line

Life Beyond the Line

A Front-of-the-house Companion for Culinarians

  • Author: Noel C. Cullen
  • Publisher: N.A
  • ISBN: 9780139075858
  • Category: Business & Economics
  • Page: 341
  • View: 8178
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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.

Foundations of Menu Planning

Foundations of Menu Planning

  • Author: Daniel Traster
  • Publisher: Pearson
  • ISBN: 0134490088
  • Category: Cooking
  • Page: 384
  • View: 7982
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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.

International Cuisine, (Unbranded)

International Cuisine, (Unbranded)

  • Author: The International Culinary Schools at The Art Institutes
  • Publisher: Wiley
  • ISBN: 9780470410769
  • Category: Cooking
  • Page: 864
  • View: 3576
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The Best Tool for Learning About the Diversity of Cuisine from Around the World Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global. With its comprehensive approach, International Cuisine explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensiveand engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles. International Cuisine features: A total of 415 authentic recipes, representing all countries and regions discussed Recipes formulated for current practices and available ingredients, including step-by-step instructions Beautiful color photographs illustrating finished dishes An emphasis on sustainability and how locally grown foods enhance cuisines Coverage of history, geography, and people alongside recipes and cooking techniques Detailed ingredients lists and culinary glossaries for each country or region discussed Clearly presented and enjoyable to read, International Cuisine provides students, teachers, and professionals in foodservice a window to a wide variety of the world's cuisines. The Art Institutes (artinstitutes.edu), with more than forty educational institutions located throughout North America, have provided an important source of culinary arts, design, media art, and fashion programs for professionals for more than forty years. Since 1991, The International Culinary Schools at The Art Institutes, with their more than thirty locations, have offered exciting programs in culinary arts featuring a professional kitchen environmentand, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines.

Foundations of Cost Control

Foundations of Cost Control

  • Author: Daniel Traster
  • Publisher: Pearson Higher Ed
  • ISBN: 0133073394
  • Category: Business & Economics
  • Page: 288
  • View: 312
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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. Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and storeroom control, labor control, revenue management, and income statements and budgeting. Throughout the text, author Daniel Traster encourages you to think critically about the material, promoting a deeper understanding of cost control.

Food and Society

Food and Society

Principles and Paradoxes

  • Author: Amy E. Guptill,Denise A. Copelton,Betsy Lucal
  • Publisher: John Wiley & Sons
  • ISBN: 1509501878
  • Category: Social Science
  • Page: 264
  • View: 5831
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This popular and engaging text, now revised in a second edition, offers readers a social perspective on food, food practices, and the modern food system. It engages readers' curiosity by highlighting several paradoxes: how food is both individual and social, reveals both distinction and conformity, and, in the contemporary global era, comes from everywhere but nowhere in particular. With updates and enhancements throughout, the new edition provides an empirically deep, multifaceted, and coherent introduction to this fascinating field. Each chapter begins with a vivid case study, proceeds through a rich discussion of research insights, and ends with discussion questions and suggested resources. Chapter topics include food's role in socialization, identity, health and social change, as well as food marketing and the changing global food system. The new edition gives more focused attention to labor (both paid and unpaid) in all aspects of the food system. In synthesizing insights from diverse fields of social inquiry, the book addresses issues of culture, structure, and social inequality throughout. Written in a lively style, this book will continue to be both accessible and revealing to beginning and intermediate students alike.

Food for fifty

Food for fifty

  • Author: Bessie B. West,Grace Severance Shugart,Maxine Fay Wilson
  • Publisher: John Wiley & Sons
  • ISBN: N.A
  • Category: Cooking
  • Page: 676
  • View: 9554
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Professional Cooking

Professional Cooking

  • Author: Wayne Gisslen
  • Publisher: Wiley Global Education
  • ISBN: 1119399629
  • Category: Cooking
  • Page: 1104
  • View: 2542
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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

Principles of Food, Beverage, and Labor Cost Controls

  • Author: Paul R. Dittmer,J. Desmond Keefe
  • Publisher: John Wiley & Sons
  • ISBN: 0471783471
  • Category: Business & Economics
  • Page: 633
  • View: 4169
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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.

Catering

Catering

A Guide to Managing a Successful Business Operation

  • Author: Bruce Mattel,The Culinary Institute of America (CIA)
  • Publisher: John Wiley & Sons
  • ISBN: 1118137973
  • Category: Cooking
  • Page: 368
  • View: 3406
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Planning and Control for Food and Beverage Operations

Planning and Control for Food and Beverage Operations

  • Author: Jack D. Ninemeier,American Hotel &. Lodging Educational In
  • Publisher: Educational Institute
  • ISBN: 9780133418972
  • Category: Business & Economics
  • Page: 484
  • View: 7765
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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.