Recipe costing : the bottom line / produced by the Learning Resources Center, the Culinary Institute of America presents ; producer, Philip Miller. 6
By: 4 0 16 [, ] | [, ] |
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Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ; Hyde Park, NY : Culinary Institute of America, ©200746Edition: Description: 4 3/4 in. 1 videodisc (32 min.) : sd., colContent type: other Media type: unspecified Carrier type: unspecifiedISBN: ISSN: 2Other title: 6 []Uniform titles: | | Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Cost control.;Cost control. Food service;Restaurants;Food service management. -- -- -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | 338.47 LOC classification: | | 2Other classification:| Item type | Current location | Home library | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Book | PLM | PLM Reference Section | Reference | 338.47 (Browse shelf) | Available | AV044 |
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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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