[PDF.34pb] The Book of Yields: Accuracy in Food Costing and Purchasing

The Book of Yields: Accuracy in Food Costing and Purchasing

[PDF.pk43] The Book of Yields: Accuracy in Food Costing and Purchasing

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 | #575367 in Books |  2007-02-26 | Original language:English | PDF # 1 |  11.00 x.80 x9.10l,1.65 | Binding: Plastic Comb | 320 pages

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||0 of 0 people found the following review helpful.| Five Stars|By mo|was so helpful while i was in school|2 of 2 people found the following review helpful.| One Star|By alexis|You conditions were terrible
The pages were falling apart.|0 of 0 people found the following review helpful.| a must have for recipe costing!|By thebigfatwha|From the Back Cover|Now in a revised and updated edition, The Book of Yields: Accuracy in Food Costing and Purchasing is the chef's best resource for planning and preparing food more quickly and accurately. It is the food service manager's most powerful tool for

For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily:

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  You can specify the type of files you want, for your device.The Book of Yields: Accuracy in Food Costing and Purchasing   |  Francis T. Lynch. I really enjoyed this book and have already told so many people about it!
  
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