商品描述
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.
商品描述(中文翻譯)
《產量手冊：食品成本計算與採購的準確性》是一本對於烹飪及餐飲業學生與專業人士非常有價值的資源，讓他們了解經營一門生意不僅僅是讓食物味道美味，還必須確保食品浪費、分量、計算與成本同樣重要。這是餐飲服務經理控制成本的最強大工具。本書更新並修訂的第九版包含了採購數量與規格、菜單成本分析、分量指導、價值成本與食譜模板以及產品產量測試。
第九版包括：
- 擴展的民族食品、無麩質選項和特殊成分
- 詳細的轉換表和產品產量指標
- 數學方程式的視覺輔助工具和便於參考的數位表格
《產量手冊，第九版》是您確保食品與餐飲業效率與盈利能力的終極資源。
作者簡介
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.
作者簡介(中文翻譯)
LISA M. BREFERE 是一位卓越的執行主廚及食品與飲料業的高級營運主管，擁有超過三十年的專業經驗。她畢業於美國烹飪學院，並在其校友委員會任職，同時也是美國廚師學院的成員。Lisa 也是 GigaChef Hospitality Consulting 的創始執行長，這是一家專注於大型餐飲項目的戰略諮詢公司，專門從事概念開發、設施設計及全面的營運執行。她共同撰寫了 Nutrition for Food Service and Culinary Professionals (10th Edition)、So You Want to Be a Chef、So You Are a Chef 和 The Book of Yields (9th Edition)。
FRANCIS T. LYNCH (1943-2011) 是一位專業廚師，擁有超過 30 年的經驗，也是 ChefDesk.com 的擁有者，這是一個為食品服務業專業人士提供的綜合在線資源。他曾在兩家加勒比海度假酒店和聖巴巴拉遊艇俱樂部擔任主廚，持有食品科學的終身教學證書，並曾擔任加州索諾拉的哥倫比亞學院的烹飪課程主任。
