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| #678386 in Books | 1997-08-08 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 8.70 x.40 x5.90l,.47 | File type: PDF | 160 pages||0 of 0 people found the following review helpful.| Five Stars|By Grace Lozano|Perfect...on time looks like new. Thank you|0 of 0 people found the following review helpful.| Five Stars|By Rachyl|Product as expected.|0 of 0 people found the following review helpful.| Five Stars|By aye|great book|From the Back Cover|A Handbook for Food Service Costing acquaints readers with the basics of food cost controls through practical techniques useful in real-world situations. This book presents the mathematical skills necessary for food service professionals thr
A Handbook for Food Service Costing acquaints readers with the basics of food cost controls through practical techniques useful in real-world situations. This book presents the mathematical skills necessary for food service professionals through a common sense, step-by-step approach and real life situations such as yield tests, the calculation of recipe costs, and the use of food cost percentages. It ensures that chefs are familiar with accur...
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