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The Book of Yields

The Book of Yields
Accuracy in Food Costing and Purchasing

by Francis T. Lynch

  • Publisher : John Wiley & Sons
  • Release : 2007-02-26
  • Pages : 320
  • ISBN : 0471745901
  • Language : En, Es, Fr & De
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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

The Book of Yields
Accuracy in Food Costing and Purchasing, Eighth Edition Wiley E-Text Reg Card

by Francis T. Lynch

  • Publisher : Unknown Publisher
  • Release : 2013-07-23
  • Pages : 129
  • ISBN : 9781118825907
  • Language : En, Es, Fr & De
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The Book of Yields

The Book of Yields
Accuracy in Food Costing and Purchasing 8th Edition with Professional Chef 9th Edition Set

by Culinary Institute of America,Francis T. Lynch

  • Publisher : John Wiley & Sons
  • Release : 2011-04-01
  • Pages : 129
  • ISBN : 9781118122501
  • Language : En, Es, Fr & De
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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. 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.

The Book of Yields

The Book of Yields
Accuracy in Food Costing and Purchasing 7th Edition with Purchasing for Chefs 2nd Edition Set

by Francis T. Lynch

  • Publisher : John Wiley & Sons
  • Release : 2010-08-04
  • Pages : 129
  • ISBN : 9780470948125
  • Language : En, Es, Fr & De
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The Book of Yields

The Book of Yields
A Book

by Francis T. Lynch

  • Publisher : Unknown Publisher
  • Release : 1998-04-01
  • Pages : 129
  • ISBN : 9781892735034
  • Language : En, Es, Fr & De
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The Book of Yields

The Book of Yields
Accuracy in Food Costing and Purchasing

by Francis Talyn Lynch

  • Publisher : Unknown Publisher
  • Release : 2000
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Math for the Professional Kitchen

Math for the Professional Kitchen
A Book

by The Culinary Institute of America (CIA),Laura Dreesen,Michael Nothnagel,Susan Wysocki

  • Publisher : John Wiley & Sons
  • Release : 2013-07-29
  • Pages : 320
  • ISBN : 0470508965
  • Language : En, Es, Fr & De
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Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.

Advanced Financial Risk Management

Advanced Financial Risk Management
Tools and Techniques for Integrated Credit Risk and Interest Rate Risk Management

by Donald R. Van Deventer,Kenji Imai,Mark Mesler

  • Publisher : John Wiley & Sons
  • Release : 2013-02-06
  • Pages : 350
  • ISBN : 1118278550
  • Language : En, Es, Fr & De
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Practical tools and advice for managing financial risk, updated for a post-crisis world Advanced Financial Risk Management bridges the gap between the idealized assumptions used for risk valuation and the realities that must be reflected in management actions. It explains, in detailed yet easy-to-understand terms, the analytics of these issues from A to Z, and lays out a comprehensive strategy for risk management measurement, objectives, and hedging techniques that apply to all types of institutions. Written by experienced risk managers, the book covers everything from the basics of present value, forward rates, and interest rate compounding to the wide variety of alternative term structure models. Revised and updated with lessons from the 2007-2010 financial crisis, Advanced Financial Risk Management outlines a framework for fully integrated risk management. Credit risk, market risk, asset and liability management, and performance measurement have historically been thought of as separate disciplines, but recent developments in financial theory and computer science now allow these views of risk to be analyzed on a more integrated basis. The book presents a performance measurement approach that goes far beyond traditional capital allocation techniques to measure risk-adjusted shareholder value creation, and supplements this strategic view of integrated risk with step-by-step tools and techniques for constructing a risk management system that achieves these objectives. Practical tools for managing risk in the financial world Updated to include the most recent events that have influenced risk management Topics covered include the basics of present value, forward rates, and interest rate compounding; American vs. European fixed income options; default probability models; prepayment models; mortality models; and alternatives to the Vasicek model Comprehensive and in-depth, Advanced Financial Risk Management is an essential resource for anyone working in the financial field.

Instructor's Manual to Accompany the Book of Yields

Instructor's Manual to Accompany the Book of Yields
Accuracy in Food Costing and Purchasing, Seventh Edition

by Michael Lynch

  • Publisher : Unknown Publisher
  • Release : 2007-02-01
  • Pages : 134
  • ISBN : 9780470045107
  • Language : En, Es, Fr & De
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Purchasing for Chefs

Purchasing for Chefs
A Concise Guide+the Book of Yields:Accuracy in Food Costing and Purchasing 6th Edition SET

by Andrew H. Feinstein,Francis T. Lynch

  • Publisher : Unknown Publisher
  • Release : 2006-11-01
  • Pages : 208
  • ISBN : 9780470144817
  • Language : En, Es, Fr & De
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Purchasing for Chefs

Purchasing for Chefs
A Concise Guide

by Andrew H. Feinstein,John M. Stefanelli

  • Publisher : John Wiley & Sons
  • Release : 2009-10-27
  • Pages : 250
  • ISBN : 0470292164
  • Language : En, Es, Fr & De
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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.

Handheld Computers for Chefs

Handheld Computers for Chefs
A Book

by Susan Sykes Hendee,Mohammad Al-Ubaydli

  • Publisher : John Wiley & Sons
  • Release : 2007-03-05
  • Pages : 176
  • ISBN : 0471789194
  • Language : En, Es, Fr & De
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Culinary success is in your hands! Whether it's keeping and using ingredient lists, contacts and appointments, employee and team tasks, or just random pearls of culinary wisdom, your handheld personal digital assistant (PDA) is reshaping the culinary profession. Unlocking the potential of this useful device, Handheld Computers for Chefs gives you an edge in handling stresses - especially the logistical ones-and better enables you to deliver great meals to your customers. Written in collaboration with the author of the highly successful Handheld Computers for Doctors, this pocket-sized resource is the premier guide to PDAs in the foodservice industry. It offers a proven format for teaching both novice technology users and experts, featuring detailed explanations of handhelds, their applications, and more. Real-world case studies highlight uses of PDAs in today's culinary environments, making this resource fun to read and easy to put into practice. Handheld Computers for Chefs includes coverage of: Choosing the best handheld and software Maintaining food inventory and ordering Entering menu items Managing projects and large teams Utilizing music, ebooks, and games for chefs Using the Web on your handheld Organizing your life with your handheld Taking written and voice notes Ready for use by professional chefs, purchasing managers, and other foodservice professionals, as well as culinary students, Handheld Computers for Chefs is the key guide for successfully using a PDA in the foodservice industry.

Food, Labor, and Beverage Cost Control

Food, Labor, and Beverage Cost Control
A Concise Guide

by Edward E. Sanders

  • Publisher : Waveland Press
  • Release : 2015-07-24
  • Pages : 281
  • ISBN : 1478631139
  • Language : En, Es, Fr & De
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Foodservice operators have the advantage of using point of sale system applications and tablets. While the POS system is an efficient tool to process information, analyze customer guest check orders, and track employees, it doesn’t uproot the need for foodservice operators to understand, process, and interpret that same important information. Edward Sanders, foodservice industry veteran and college professor, introduces culinary and hospitality management students to information essential for the successful management of foodservice operations. His coverage is thorough, and the logically sequenced topics include writing a standardized HACCP Recipe, determining portion costs, using menu popularity percentages, calculating seat turnover rates and server productivity, preparing a sales forecast, completing an income statement, and much more. The author clearly explains the reasoning behind strategies and methods presented in each chapter in addition to highlighting the benefits of POS system applications and tablets. Well-thought-out assignments assess students’ level of understanding.

Official Year Book of the Commonwealth of Australia, No. 11 - 1918

Official Year Book of the Commonwealth of Australia, No. 11 - 1918
A Book

by Anonim

  • Publisher : Aust. Bureau of Statistics
  • Release : 2022
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Official Year Book of the Commonwealth of Australia No. 12 - 1919

Official Year Book of the Commonwealth of Australia No. 12 - 1919
A Book

by Anonim

  • Publisher : Aust. Bureau of Statistics
  • Release : 2022
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Official Year Book of the Commonwealth of Australia No. 13 - 1920

Official Year Book of the Commonwealth of Australia No. 13 - 1920
A Book

by Anonim

  • Publisher : Aust. Bureau of Statistics
  • Release : 2022
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Official Year Book of the Commonwealth of Australia No. 14 - 1921

Official Year Book of the Commonwealth of Australia No. 14 - 1921
A Book

by Anonim

  • Publisher : Aust. Bureau of Statistics
  • Release : 2022
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Official Year Book of the Commonwealth of Australia, No. 9 - 1916

Official Year Book of the Commonwealth of Australia, No. 9 - 1916
A Book

by Anonim

  • Publisher : Aust. Bureau of Statistics
  • Release : 2022
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Official Year Book of the Commonwealth of Australia No. 7 - 1914

Official Year Book of the Commonwealth of Australia No. 7 - 1914
A Book

by Anonim

  • Publisher : Aust. Bureau of Statistics
  • Release : 2022
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Lynch/Book of Yields 6th Edition and Book of Yields 6th Edition CD-ROM Set

Lynch/Book of Yields 6th Edition and Book of Yields 6th Edition CD-ROM Set
A Book

by Francis T. Lynch

  • Publisher : Unknown Publisher
  • Release : 2004-05-01
  • Pages : 288
  • ISBN : 9780471699682
  • Language : En, Es, Fr & De
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Now in a revised and updated edition, The Book of Yields: Accuracy in Food Costing and Purchasing is the chef's best resource for planning and preparing food more quickly and accurately. It is the food service manager's most powerful tool for controlling costs. This Sixth Edition offers real-world practices and, for the first time, combines it with a workbook providing wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. All worksheets show how to do the math Constructed with a durable comb binding that allows it to lay flat while students work in the kitchen, this hands-on reference provides a substantial collection of accurate food measurements for more than 900 raw food ingredients. Measurements are given in weight-to-volume equivalents, trim yields, and cooking yields. Completely up to date with helpful information relating to food preparation, purchasing decisions, and controlling costs, The Book of Yields, Sixth Edition will always be the best, most practical tool in your kitchen. The Book of Yields is: Organized by type of food such as dry and fresh herbs, vegetables, fruit, flours, meats, and others Contains measurements th