Buch, Englisch, 320 Seiten, Format (B × H): 226 mm x 278 mm, Gewicht: 753 g
Accuracy in Food Costing and Purchasing
Buch, Englisch, 320 Seiten, Format (B × H): 226 mm x 278 mm, Gewicht: 753 g
ISBN: 978-0-470-19749-3
Verlag: Wiley
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Normal 0 false false false EN-US X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Calibri","sans-serif";}
PART I
* Chapter 1: Dry Herbs and Spices and Fresh Herbs
* Chapter 2: Produce
* Chapter 3: Starchy Food
* Chapter 4: Baking Items
* Chapter 5: Fats, Oils, and Condiments
* Chapter 6: Liquids
* Chapter 7: Dairy
* Chapter 8: Beverages
* Chapter 9: Meats
* Chapter 10: Seafood
* Chapter 11: Poultry
* Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing
* Chapter 13: Measurement Conversion
* Chapter 14: Simple Formulas
* Chapter 15: Standard Portion Sizes
PART II
* The Workbook
* Price Lists
* Costing Worksheet
* Guide to Using the Costing Worksheets
* Purchasing Worksheet
* Guide to Using the Purchasing Worksheets
* Overview