📒 The Book Of Yields by Francis T. Lynch

Genre : Business & Economics
Publisher : John Wiley & Sons
ISBN_10 : 9780471745907
Copyright Year : 2007-02-26
File Format : All Formats
File Download : 320
Price : FREE


E-BOOK EXCERPT

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: Look up yield data for foods. Find purchase requirements for a serving. Create new recipes. Add new ingredients. Calculate ingredient or recipe costs. Look up cost data for foods. Create shopping lists. This culinary software can be used on its own or to complement The Book of Yields Seventh Edition. The Book of Yields CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.

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📒 The Book Of Yields by Francis T. Lynch

Genre : Business & Economics
Publisher : Wiley
ISBN_10 : 0470197498
Copyright Year : 2010-12-20
File Format : All Formats
File Download : 320
Price : FREE


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The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.

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📒 The Book Of Yields by Culinary Institute of America

Genre : Business & Economics
Publisher : John Wiley & Sons
ISBN_10 : 111812250X
Copyright Year : 2011-04-01
File Format : All Formats
File Download :
Price : FREE


E-BOOK EXCERPT

The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.

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📒 The Book Of Yields Workbook by Francis T. Lynch

Genre : Business & Economics
Publisher : Wiley
ISBN_10 : 1892735075
Copyright Year : 2003-01-21
File Format : All Formats
File Download : 184
Price : FREE


E-BOOK EXCERPT

The Book of Yields is a comprehensive collection of accurate food measurements: weight-to-volume equivalents, trim yields and cooking yields for over 900 practical foods. The foods are scratch items, not pre-prepped, frozen or convenience foods, whose weights or portion yields are already stated on the package. The foods are categorized by type: dry or fresh herbs, vegetables, fruit, flours, rices, meats, poultry, etc. The measures used for each type of food reflect the ways that that particular type of food is normally measured in recipes. For instance, the Dry Herbs section states how many tablespoons of each herb or spice are in 1 ounce or how many individual pieces (cloves or peppercorns for instance) are in 1 Tablespoon and/or in 1 ounce. Produce items state the trim yields as both a weight and a percentage of the original weight plus they state how many cups of a trimmed and cut fruit or vegetable are obtained from the original weight and what one cup, trimmed weighs.

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📒 Maximizing Crop Yields by N. K. Fageria

Genre : Technology & Engineering
Publisher : CRC Press
ISBN_10 : 0824786424
Copyright Year : 1992-03-27
File Format : All Formats
File Download : 288
Price : FREE


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Details the physiological, agronomical, and environmental factors needed to maintain or increase the productivity and sustainability of agricultural systems. Addressed to scientists in the agriculture industry, and graduate and advanced undergraduate students, rather than to farmers. Explores the ba

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📒 Advanced Financial Risk Management by Donald R. Van Deventer

Genre : Business & Economics
Publisher : John Wiley & Sons
ISBN_10 : 9781118278550
Copyright Year : 2013-02-06
File Format : All Formats
File Download : 350
Price : FREE


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Practical tools and advice for managing financial risk, updated for a post-crisis world Advanced Financial Risk Management bridges the gap between the idealized assumptions used for risk valuation and the realities that must be reflected in management actions. It explains, in detailed yet easy-to-understand terms, the analytics of these issues from A to Z, and lays out a comprehensive strategy for risk management measurement, objectives, and hedging techniques that apply to all types of institutions. Written by experienced risk managers, the book covers everything from the basics of present value, forward rates, and interest rate compounding to the wide variety of alternative term structure models. Revised and updated with lessons from the 2007-2010 financial crisis, Advanced Financial Risk Management outlines a framework for fully integrated risk management. Credit risk, market risk, asset and liability management, and performance measurement have historically been thought of as separate disciplines, but recent developments in financial theory and computer science now allow these views of risk to be analyzed on a more integrated basis. The book presents a performance measurement approach that goes far beyond traditional capital allocation techniques to measure risk-adjusted shareholder value creation, and supplements this strategic view of integrated risk with step-by-step tools and techniques for constructing a risk management system that achieves these objectives. Practical tools for managing risk in the financial world Updated to include the most recent events that have influenced risk management Topics covered include the basics of present value, forward rates, and interest rate compounding; American vs. European fixed income options; default probability models; prepayment models; mortality models; and alternatives to the Vasicek model Comprehensive and in-depth, Advanced Financial Risk Management is an essential resource for anyone working in the financial field.

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Genre : Cooking
Publisher : Wiley
ISBN_10 : 0471227161
Copyright Year : 2003-03-14
File Format : All Formats
File Download : 368
Price : FREE


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The ultimate quick-reference cost control resource for busy kitchens The Chef's Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed with helpful, practical information, including kitchen yields for more than 2,000 ingredients listed by food groups, sample purchase quantities, suggested serving sizes, tips and tricks for working with various ingredients, and other helpful tools for getting the most out of any size budget. This Third Edition broadens the knowledge of seasoned chefs and novices alike with new material on 150 previously unlisted ingredients, as well as: Coverage of ingredients unique to Indian, Chinese, Latin, and Japanese cooking Information on caloric counts, nutrition, and seasonal foods Serving sizes accepted in most fine restaurantsA versatile, exhaustive resource, the Chef's Book of Formulas, Yields, and Sizes also offers many informative, easy-to-read tables for quick access to facts on can and bottle sizes, weights and measures, steam table pan sizes, and table and tablecloth sizes, as well as more than fifty basic, large-quantity recipes for mousses, soups, dough, cakes, and much more. The Chef's Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control.

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📒 Yield Management by Anthony Ingold

Genre : Business & Economics
Publisher : Cengage Learning EMEA
ISBN_10 : 0826448259
Copyright Year : 2000
File Format : All Formats
File Download : 345
Price : FREE


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This ground-breaking textbook covers all aspects of the subject and draws on a wide range of applications in the service industries. Three sections comprise this book: the first presents underpinning knowledge associated with Yield Management; the second examines contemporary models of Yield Management across a number of service sectors; and the third reviews how Yield Management acts as a decision support system for front-line staff and managers, and also highlights the growing importance of new technologies. The book concludes with a range of case studies taken from airlines, hotels, restaurants, cruise lines and leisure industries.

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📒 The Book Of Fate by Brad Meltzer

Genre : Fiction
Publisher : Grand Central Publishing
ISBN_10 : 0759568421
Copyright Year : 2006-09-05
File Format : All Formats
File Download : 528
Price : FREE


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"Six minutes from now, one of us would be dead. None of us knew it was coming." So says Wes Holloway, a young presidential aide, about the day he put Ron Boyle, the chief executive's oldest friend, into the president's limousine. By the trip's end, a crazed assassin would permanently disfigure Wes and kill Boyle. Now, eight years later, Boyle has been spotted alive. Trying to figure out what really happened takes Wes back into disturbing secrets buried in Freemason history, a decade-old presidential crossword puzzle, and a two-hundred-year-old code invented by Thomas Jefferson that conceals secrets worth dying for.

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Genre : Cooking
Publisher : John Wiley & Sons
ISBN_10 : 9780470508961
Copyright Year : 2013-07-29
File Format : All Formats
File Download : 320
Price : FREE


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Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.

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