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Author: Francis T. Lynch
Publisher: Wiley Global Education
ISBN: 111813771X
Category : Business & Economics
Languages : en
Pages : 321
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Book Description
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.
Author: Francis T. Lynch
Publisher: Wiley Global Education
ISBN: 111813771X
Category : Business & Economics
Languages : en
Pages : 321
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Book Description
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.
Author: Linda Resnik
Publisher: FAQs Press
ISBN: 9780966717907
Category : Cooking
Languages : en
Pages : 228
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Book Description
Everyday, novice and experienced cooks confront such questions as How many onions must I chop to get 2 cups? and I dont have any sour cream --what can I use instead? For the first time, these questions and hundreds more are answered in one handy volume. Food FAQs, a necessary resource for every kitchen, contains more than 1100 entries covering foods used most often in American kitchens.
Author: John La Puma
Publisher: Harmony
ISBN: 0307394638
Category : Cooking
Languages : en
Pages : 322
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Book Description
Integrating nutritional science with culinary expertise, a physician explains how to prevent disease, shed pounds, and promote overall health by using foods that tempt the palate while promoting the body's immunity.
Author: Ruth H. Matthews
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 152
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Book Description
Author: Robert B Garlough
Publisher: Cengage Learning
ISBN: 9781418039646
Category : Business & Economics
Languages : en
Pages : 864
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Book Description
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.
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: David W. Blackwell
Publisher: John Wiley & Sons
ISBN: 0470000104
Category : Business & Economics
Languages : en
Pages : 516
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Book Description
Throughout this concise, accessible book, readers will quickly learn the fundamental concepts of managerial finance while discovering how things really work. The material is explained using an intuitive theoretical context, providing them with a richer understanding of the material and better insights into solving problems. Finance concepts are covered in a common sense manner and the use of mathematical jargon is minimized. The unifying theme for the book is the concept of valuation since it is the most fundamental concept in finance. The authors define and discuss value in terms of net present value (NPV).
Author: Forrest W. Breyfogle, III
Publisher: John Wiley & Sons
ISBN: 9780471396734
Category : Technology & Engineering
Languages : en
Pages : 296
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Book Description
Advance Praise for Managing Six Sigma "This book is a unique blend of practical knowledge and cultural change, revolution and evolution strategies. I recommend that serious managers buy the book, spend some serious time reading, and then go out and use its lessons to make a name for themselves."-William Baker, Benchmarking/Knowledge Transfer Office, Raytheon Corporation "I believe Managing Six Sigma will be the new reference standard for the quality movement in coming years."-Robert T. Hunter, Executive Vice President, Rehnborg Center for Nutrition and Wellness "[The authors'] step-by-step process for integrating the tools of Six Sigma takes the mystery out of this methodology and, by itself, makes this book worth having."-Dennis Adsit, PhD, Vice President, Quality, Intuit "Breyfogle's Six Sigma deployment methodology is explained in detail for four different business processes: manufacturing, service, transactional, and development. . . . His 21-step plan for each business process is explained in a way that allows any type of company to perform a successful implementation."-Mark Feller, Director of Quality, Baker Electronics "Breyfogle teaches not only the wider application but also the deeper implications and in-depth implementation of Six Sigma deployment in organizations large and small."-Ram Josyula, President, gelrad.com Managing Six Sigma is the only book that provides both detailed coverage of Six Sigma techniques and effective methods for managing those who implement Six Sigma. With real-world case studies recounting the triumphs and pitfalls encountered during successful implementations at Motorola and General Electric-plus plans, checklists, and metrics to speed up the implementation process-this rich resource helps managers solve problems effectively and ensure a fast, smooth, and successful Six Sigma implementation.
Author: Tara June Winch
Publisher: HarperCollins
ISBN: 0063003481
Category : Fiction
Languages : en
Pages : 344
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Book Description
Winner of the 2020 Miles Franklin Literary Award and 2021 Kate Challis RAKA Award! "A beautifully written novel that puts language at the heart of remembering the past and understanding the present."—Kate Morton “A groundbreaking novel for black and white Australia.”—Richard Flanagan, Man Booker Prize winning author of The Narrow Road to the Deep North A young Australian woman searches for her grandfather's dictionary, the key to halting a mining company from destroying her family's home and ancestral land in this exquisitely written, heartbreaking, yet hopeful novel of culture, language, tradition, suffering, and empowerment in the tradition of Louise Erdrich, Sandra Cisneros, and Amy Harmon. Knowing that he will soon die, Albert “Poppy” Gondiwindi has one final task he must fulfill. A member of the indigenous Wiradjuri tribe, he has spent his adult life in Prosperous House and the town of Massacre Plains, a small enclave on the banks of the Murrumby River. Before he takes his last breath, Poppy is determined to pass on the language of his people, the traditions of his ancestors, and everything that was ever remembered by those who came before him. The land itself aids him; he finds the words on the wind. After his passing, Poppy’s granddaughter, August, returns home from Europe, where she has lived the past ten years, to attend his burial. Her overwhelming grief is compounded by the pain, anger, and sadness of memory—of growing up in poverty before her mother’s incarceration, of the racism she and her people endured, of the mysterious disappearance of her sister when they were children; an event that has haunted her and changed her life. Her homecoming is bittersweet as she confronts the love of her kin and news that Prosperous is to be repossessed by a mining company. Determined to make amends and honor Poppy and her family, she vows to save their land—a quest guided by the voice of her grandfather that leads into the past, the stories of her people, the secrets of the river. Told in three masterfully woven narratives, The Yield is a celebration of language and an exploration of what makes a place "home." A story of a people and a culture dispossessed, it is also a joyful reminder of what once was and what endures—a powerful reclaiming of Indigenous language, storytelling, and identity, that offers hope for the future.
Author: Chuck Crapo
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 44
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Book Description
Fishermen, seafood plant managers, and line foremen will find the recovery and yield data in this booklet invalable. The tables include information for over 65 species of Pacific fish and shellfish. Average percent recovery is given, from starting material (e.g. raw whole) to end product (e.g. cooked meat). Revised 2004.
