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Recipe costing : the bottom line / 6 6 ​ produced by the Learning Resources Center, the Culinary Institute of America presents ; producer, Philip Miller. - - - 1 videodisc (32 min.) : sd., col. 4 3/4 in. - - - - - . - . - 0 . - . - 0 .





Standard recipes, Portion size, Total recipe cost, Yields Costing form.

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Examines the components of successful recipe costing, such as the importance of recipes and portion size, the principles behind total recipe costs, an explanation of yields, and using a standardized costing form.

Specialized.











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ISBN:

ISSN: 2 = =

Standard No.:

Publisher. No.:

Source:

LCCN:

Nat. Bib. No.: 2

Nat. Bib. Agency Control No.:

Subjects--Personal Names:
2 --0------

Subjects--Corporate Names:
6 --0-- 2 --------

Subjects--Meeting Names:

0 2 --

Subjects--Uniform Titles:
--20------

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Subjects--Topical Terms:
Food service;Restaurants;Food service management. ----Cost control.;Cost control.------

Subjects--Geographic Terms:
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----2

LC Class. No.: / 2

Dewey Class. No.: 338.47 / 2

National Agricultural Library Call No.: /

National Library of Medicine Call No.: /

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