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: | | 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:| 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 |
Browsing PLM Shelves , Shelving location: Multimedia Library , Collection code: Circulation-Circulating Close shelf browser
| No cover image available | No cover image available | No cover image available | No cover image available |
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| TX 911.3 F75 In8 1996 OC Introduction to the front office & reception | TX 911.3 M45 An96 2000 OC Anyone for drinks. | TX 911.3 M45 C897 2007 OC C.1 Recipe costing : the bottom line. | TX 911.3 M45 C897 2007 OC C.1 Recipe costing : the bottom line. | TX 911.3 Q34 C897 OC Exceeding expectations : service tips and techniques to keep your customers coming back / | TX 911.3 S24 Av71 2000 OC Avoid that hazard. | TX 911.3 T32 Es74 2006 OC Essential preparations |
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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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