Professional Cooking 8E with Food Beverage Cost Control 5E and Book of Yields 8E Set
Author | : Wayne Gisslen |
Publisher | : Wiley |
Total Pages | : |
Release | : 2014-05-03 |
Genre | : Cooking |
ISBN | : 9781118980439 |
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Author | : Wayne Gisslen |
Publisher | : Wiley |
Total Pages | : |
Release | : 2014-05-03 |
Genre | : Cooking |
ISBN | : 9781118980439 |
Author | : Wayne Gisslen |
Publisher | : Wiley |
Total Pages | : |
Release | : 2012-04-30 |
Genre | : Cooking |
ISBN | : 9781118455579 |
Author | : Francis T. Lynch |
Publisher | : Wiley Global Education |
Total Pages | : 321 |
Release | : 2011-08-24 |
Genre | : Business & Economics |
ISBN | : 111813771X |
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 | : Lea R. Dopson |
Publisher | : John Wiley & Sons |
Total Pages | : 469 |
Release | : 2019-09-04 |
Genre | : Technology & Engineering |
ISBN | : 1119524997 |
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 | : Wayne Gisslen |
Publisher | : |
Total Pages | : |
Release | : 2015-07-15 |
Genre | : |
ISBN | : 9781119211044 |
Author | : Wayne Gisslen |
Publisher | : Wiley |
Total Pages | : |
Release | : 2018-07-02 |
Genre | : Cooking |
ISBN | : 9781119548928 |
Author | : Wayne Gisslen |
Publisher | : John Wiley & Sons |
Total Pages | : 735 |
Release | : 2004-04-06 |
Genre | : Cooking |
ISBN | : 0471464279 |
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Author | : Susan Desmond Marshall |
Publisher | : |
Total Pages | : |
Release | : 2014 |
Genre | : |
ISBN | : 9781465254672 |
Author | : Bernard Davis |
Publisher | : Routledge |
Total Pages | : 412 |
Release | : 2013-01-11 |
Genre | : Business & Economics |
ISBN | : 1136001220 |
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.