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Recipe costing :  the bottom line /      6 
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​ produced by the Learning Resources Center, the Culinary Institute of America presents ; producer, Philip Miller. 
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<br/><br/>Standard recipes,  Portion size,  Total recipe cost,  Yields  Costing form.       
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<br/><br/> 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.       
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<br/><br/><label>ISBN: </label>  
<br/><br/><label>ISSN: </label>2 
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<br/><br/><label>Nat. Bib. No.: </label> 2 
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<br/><br/><label>Subjects--Personal Names: </label><br/>     2     --0------
<br/><br/><label>Subjects--Corporate Names: </label><br/>     6 --0-- 2 --------
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<br/><br/><label>Subjects--Uniform Titles: </label><br/>  --20------
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<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service;Restaurants;Food service management.    ----Cost control.;Cost control.------
<br/><br/><label>Subjects--Geographic Terms: </label><br/>--------20--
<br/><br/><label>Index Terms--Genre/Form: </label><br/>----2
<br/><br/><label>LC Class. No.: </label> / 2 
<br/><br/><label>Dewey Class. No.: </label>338.47  / 2 
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