Professional Cooking 7E College Version with Student Study Guide and Book of Yields Set PDF Download
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Author: Gisslen
Publisher: John Wiley & Sons
ISBN: 9780470767696
Category : Cooking
Languages : en
Pages :
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Author: Gisslen
Publisher: John Wiley & Sons
ISBN: 9780470767696
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher:
ISBN: 9780470872796
Category :
Languages : en
Pages :
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Author: John Wiley & Sons, Incorporated
Publisher: John Wiley & Sons
ISBN: 9780470767672
Category : Cooking
Languages : en
Pages :
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Author: Gisslen
Publisher:
ISBN: 9780470767658
Category :
Languages : en
Pages :
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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9780470565346
Category : Cooking
Languages : en
Pages : 0
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Author: Gisslen
Publisher:
ISBN: 9780470767665
Category :
Languages : en
Pages :
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Book Description
Author: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 1119524997
Category : Technology & Engineering
Languages : en
Pages : 469
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Book Description
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Author: John Draz
Publisher: Goodheart-Wilcox Publisher
ISBN: 9781619602557
Category : Business & Economics
Languages : en
Pages : 0
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Book Description
The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9780471245636
Category : Cooking
Languages : en
Pages : 0
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Book Description
Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.
Author:
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 756
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Book Description
