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Lynch, Francis T.:

Book of Yields Accuracy in Food Costing and Purchasing - Paperback

2010, ISBN: 9780470197493

Spiralbound, D'occasion, bon état, All orders ship SAME or NEXT business day. Expedited shipments will be received in 1-5 business days within the United States. We proudly ship to APO/FP… More...

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Francis T. Lynch:

The Book of Yields - Paperback

2001, ISBN: 9780470197493

Softcover, PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from… More...

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Das Buch der Erträge Genauigkeit in der Lebensmittelkosten und Einkauf - used book

ISBN: 0470197498

Accuracy in Food Costing and Purchasing. The Book of Yields. - Great overall condition. No major blemishes. No writing. Very Good, Festpreisangebot, [LT: FixedPrice], [PU: Wiley]

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Lynch, Francis T.:
The Book of Yields: Accuracy in Food Costing and Purchasing - Paperback

2010, ISBN: 9780470197493

Spiralbound, Nouveau livre, Ships in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes)., [PU: Wiley]

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Lynch, Francis T.:
The Book of Yields: Accuracy in Food Costing and Purchasing - Paperback

2010, ISBN: 0470197498

[EAN: 9780470197493], Nouveau livre, [SC: 27.41], [PU: Wiley], Special order direct from the distributor, Books

CDN - NEW BOOK. Shipping costs: EUR 27.41 Russell Books, Victoria, BC, Canada [337725] [Note: 5 (sur 5)]

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Bibliographic data of the best matching book

Details of the book
The Book of Yields

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.

Details of the book - The Book of Yields


EAN (ISBN-13): 9780470197493
ISBN (ISBN-10): 0470197498
Paperback
Publishing year: 2010
Publisher: John Wiley & Sons Inc
297 Pages
Weight: 0,753 kg
Language: eng/Englisch

Book in our database since 2012-01-24T13:02:02-05:00 (New York)
Detail page last modified on 2023-06-16T23:08:41-04:00 (New York)
ISBN/EAN: 9780470197493

ISBN - alternate spelling:
0-470-19749-8, 978-0-470-19749-3
Alternate spelling and related search-keywords:
Book author: lynch, francis, chef
Book title: purchasing, book, the yield, food


Information from Publisher

Author: Francis T. Lynch
Title: The Book of Yields - Accuracy in Food Costing and Purchasing
Publisher: John Wiley & Sons
320 Pages
Publishing year: 2011-01-28
Weight: 0,757 kg
Language: English
179,00 € (DE)
223mm x 277mm x 16mm

BC; Paperback; Hardcover, Softcover / Wirtschaft/Einzelne Wirtschaftszweige, Branchen; Hotel- und Gastronomieberufe, Bewirtung; Hotelgewerbe, Gastronomie u. Touristik; Hospitality Accounting; Gastronomie; Rechnungswesen im Hotel- u. Gaststättengewerbe; Hospitality; Rechnungswesen im Hotel- u. Gaststättengewerbe; Dienstleistungsgewerbe, Gastgewerbe

Normal 0 false false false EN-US X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:"; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Calibri","sans-serif";} PART I * Chapter 1: Dry Herbs and Spices and Fresh Herbs * Chapter 2: Produce * Chapter 3: Starchy Food * Chapter 4: Baking Items * Chapter 5: Fats, Oils, and Condiments * Chapter 6: Liquids * Chapter 7: Dairy * Chapter 8: Beverages * Chapter 9: Meats * Chapter 10: Seafood * Chapter 11: Poultry * Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing * Chapter 13: Measurement Conversion * Chapter 14: Simple Formulas * Chapter 15: Standard Portion Sizes PART II * The Workbook * Price Lists * Costing Worksheet * Guide to Using the Costing Worksheets * Purchasing Worksheet * Guide to Using the Purchasing Worksheets * Overview

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