WILEY The Book of Yields: Accuracy in Food Costing and Purchasing

Ordered a book recieved scanned black and white pages like a script!!!

Información valiosa sobre las mermas de muchos ingredientes, y en determinados tipos de producción, casi la mitad del libro son ejercicios lo cual ayuda mucho a reforzar los conceptos mostrados por el libro, los cuales son buenas herramientas a la hora de realizar compras o para saber cuanto cuesta preparar un platillo. Así como en "Math for the Professional Kitchen", mi experiencia con el sistema inglés, me aleja un poco de la realidad de las compras de costos y medidas, el cual vivo día a día en México, lo cual no me hace tan práctico el libro, es necesario hacer previamente las conversiones a sistema métrico. La presentación con el espiral de plástico me parece bueno sobre todo en el momento de realizar los ejercicios pero me imagino se terminarán desgastando con el uso.

This book saved my life when costing the menu and taking the restaurant kitchen through a habit reformation. I was doing measures myself until I found out this book existed. Do you know how much time I was spending on that?!I especially like the kindle for PC e-book. I can save and update costing notes on different product lines, easily and quickly find the page I need for reference, and have it all safely stored away on my laptop.This is a MUST HAVE for any food service pro. It will make your stressful life easier.

この本の内容の大切さです。レストランを経営して、廃棄率から、値段設定をしていく大切さです。ただ残念なことに、日本語版がないことが、とても残念です。

Can't express how awesome this book is for the restaurant industry. The measurements are all in imperial, must convert into metric but still fantastic.A must for every restaurant kitchen.

This book isn't just about calculating yields (i.e., how much of a product you need to order to get the quantity you need for a recipe) -- it's also about translating from one way of measuring/purchasing a product to another. So, for example, if you're wondering how many ounces of usable kale you'll get from a bunch? It's in here. You're writing your recipe by weight, not volumetric, measures and accidentally wrote down "wheat berries, 1 cup"? You can get the standard weight equivalent of that cup right here. As someone who's trying to write more of her newly-developed recipes down, I'm finding The Book of Yields irreplaceable.