THE BOOK OF YIELDS
The only product with yield information for extra than 1,000 raw food components, The book of Yields, eighth version is the chef's fine aid for planning, costing, and preparing meals extra quickly and accurately. Now revised and updated in a new version, this reference features increased insurance at the same time as continuing the unequalled compilation of measurements, along with weight-to-extent equivalents, trim yields, and cooking yields. With helpful worksheets; a clean corporation by using food kind; and a convenient, long lasting comb binding, The e-book of Yields, eighth version is a ought to-have culinary resource.
This book is an absolute necessity for anyone involved in menu creation and pricing in the hospitality industry. Without calculating the yields of products you use in your recipes, you're simply guessing at how much a dish actually costs and can wind up loosing thousands upon thousands of dollars due to the sheer fact that you're not taking into account the waste generated by breaking down components for recipes. This can make the difference between a financially successful restaurant and one that can't figure out where they're hemorrhaging cash. This particular edition is the most complete yet, with everything from produce to spices, canned goods to condiments. It'll make menu costing a much more simple and effective process.-Michael C.
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.-Emily D.
DOWNLOAD COOKING EBOOK THE BOOK OF YIELDS : Accuracy In Food Costing And Purchasing | 3,5 Mb | Pages 321 | PDF | English
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