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Recipe costing : the bottom line. 6

By: 4 0 16, [, ] | Culinary Institute of America [, ] |

Contributor(s): Culinary Institute of America 5 6 [] |

Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ProChef training materials; New York, Culinary Institute of America,;2007.46Edition: Description: 4 3/4 in. 1 videodisc (80 mins.) : sd., colContent type: two-dimensional moving image Media type: video Carrier type: videodiscISBN: 1583153314;1583153315ISSN: 2Other title: 6 []Uniform titles: | | Related works: 1 40 6 []Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Menus.;Food service. -- -- 20 -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | LOC classification: | TX911.3.M45 .C897 2007 | 2Other classification:

Contents:

Action note: In: Summary: Food costs and menu pricing can make or break your restaurant or foodservice business. The CIA's Recipe Costing DVD will help you uncover the secrets of controlling food costs and help your operation realize higher revenues. Controlling food costs is essential when managing a foodservice operation. When you implement Recipe Costing into your staff's culinary training, they will: learn the importance of standard recipes and portion sizes ; watch a yield test being conducted on individual ingredients to determine a total recipe cost ; study the principles of units of measure, weight vs. volume, cost per unit, and edible portion quantity. Other editions:

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Item type	Current location	Home library	Collection	Call number	Status	Date due	Barcode	Item holds
Book	PLM	PLM Multimedia Library	Circulation-Circulating	TX 911.3 M45 C897 2007 OC C.1 (Browse shelf)	Available		DVD-20
Book	PLM	PLM Multimedia Library	Circulation-Circulating	TX 911.3 M45 C897 2007 OC C.1 (Browse shelf)	Available		DVD-21

Total holds: 0

Food costs and menu pricing can make or break your restaurant or foodservice business. The CIA's Recipe Costing DVD will help you uncover the secrets of controlling food costs and help your operation realize higher revenues. Controlling food costs is essential when managing a foodservice operation. When you implement Recipe Costing into your staff's culinary training, they will: learn the importance of standard recipes and portion sizes ; watch a yield test being conducted on individual ingredients to determine a total recipe cost ; study the principles of units of measure, weight vs. volume, cost per unit, and edible portion quantity.

DVD format.

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