Instructor's Manual to Accompany Purchasing PDF Download
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Author: Feinstein
Publisher: Wiley
ISBN: 9780471693154
Category : Business & Economics
Languages : en
Pages : 174
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Book Description
Author: Feinstein
Publisher: Wiley
ISBN: 9780471693154
Category : Business & Economics
Languages : en
Pages : 174
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Book Description
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471663778
Category : Food service
Languages : en
Pages : 1090
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Book Description
Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.
Author: Powers
Publisher:
ISBN: 9780471693178
Category :
Languages : en
Pages : 196
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Book Description
Author: William J. Baumol
Publisher:
ISBN: 9780155188068
Category : Economics
Languages : en
Pages : 194
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Book Description
![Instructor's Solutions Manual to Accompany Basic College Mathematics: an Applied Approach, Sixth Edition [by] Aufmann, Barker, Lockwood PDF](https://books.google.com/books/content/images/frontcover/fmQBXjIL65sC?fife=w80-h100)
Author:
Publisher:
ISBN: 9780395934401
Category : Mathematics
Languages : en
Pages : 324
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Book Description
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: JUDITH A. MUYSKENS AND ALICE C. OMAGGIO HADLEY
Publisher:
ISBN: 9780070443419
Category :
Languages : en
Pages : 156
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Book Description
Author: Carolyn Eberhard
Publisher:
ISBN: 9780030036491
Category : Biology
Languages : en
Pages : 148
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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: Michael H. Markel
Publisher:
ISBN: 9780312787783
Category : Technical writing
Languages : en
Pages : 64
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Book Description
