The Book of Yields

9. Auflage 2027
ISBN: 978-1-394-28506-8
Verlag: John Wiley & Sons Inc

Buch, Englisch, 272 Seiten

The Book of Yields: Accuracy in Food Costing and Purchasing is a valuable resource for educating culinary and hospitality students & professionals, that running a business is not just about making the food taste great, but ensuring that food waste, portioning, calculations & costing are equally as important. It is the foodservice manager's most powerful tool for controlling costs. This updated and revised Ninth Edition consists of procurement quantities and specifications, menu cost analysis, portioning guidelines, Valuable costing and recipe templates and product yield testing.

The Ninth edition includes:

- Expanded ethnic foods, gluten-free options, and specialty ingredients
- Detailed conversion tables and product yield metrics
- Visual aids for math equations and digital sheets for easy reference

The Book of Yields, Ninth Edition is your ultimate resource for ensuring efficiency and profitability in the food and hospitality industry.

Autoren/Hrsg.

Brefere, Lisa M.

Lynch, Francis T.

Inhaltsverzeichnis

About the companion website

Chapter 1 Food types, weights, measurements and yields

Chapter 2 DRY & FRESH HERBS AND AND SPICES

Chapter 3 Produce

Chapter 4 STARCH BASED FOODS

Chapter 5 Baking Items

Chapter 6 Fats, Oils, and Condiments

Chapter 7 Liquids

Chapter 8 Dairy

Chapter 9 Beverages

Chapter 10 Meats

Chapter 11  Seafood

Chapter 12 Poultry

Chapter 13 WEIGHTS AND MEASURE FOR CANNED FOODS, SCOOPS, HOTEL AND SHEET PANS IN COSTING

Chapter 14 Simple Formulas

Chapter 15 Standard Portion Sizes

Über Autor(innen)

LISA M. BREFERE is a distinguished Executive Chef and Senior Operations Executive in the Food & Beverage industry, with over thirty years of expertise. A graduate of the Culinary Institute of America, she serves on its Alumni Council and is a member of The American Academy of Chefs. Lisa is also the founding CEO of GigaChef Hospitality Consulting, a strategic consulting firm for large-scale hospitality projects, specializing in concept development, facility design, and comprehensive operational execution. She co-authored Nutrition for Food Service and Culinary Professionals (10th Edition), So You Want to Be a Chef, So You Are a Chef, and The Book of Yields (9th Edition).

FRANCIS T. LYNCH (1943-2011) was a professional chef for more than 30 years, and the owner of ChefDesk.com, a comprehensive online resource for professionals in the food service industry. He was chef at two Caribbean resort hotels and the Santa Barbara Yacht Club, holds a lifetime teaching credential in food science, and was formerly the culinary program director at Columbia College in Sonora, California.