Serving sizes accepted in most fine restaurants A versatile, exhaustive resource, the Chef's Book of Formulas, Yields, and Sizes also offers many informative, easy-to-read tables for quick access to facts on can and bottle sizes, weights and measures, steam table pan sizes, and table and tablecloth sizes, as well as more than fifty basic, large-quantity recipes for mousses, soups, dough, cakes, and much more.
The Chef's Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control.
Customer Reviews:
Life Saver!.......1999-12-14
This is a great book to use as a referance if you are in charge of a kitchen of any size. The information in invaluable and much easier to use than doing your own yeild testing.
Book Description
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.
These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.
The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter.
Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You'll be using your highlighter a lot! The best part aside from the content is they are very moderately price. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!
Customer Reviews:
Bar & Beverage Operation was a true find........2006-01-27
I never worked behind the bar, so I approached it with a bit of apprehension when developing my own establishment. Bar & Beverage Operation was a lifesaver. I would have been purchasing any old blender, instead of the industrial strength stainless steel version. The book also taught me the importance of rotating glassware. I never considered the repercussions of worn glassware breaking in a customer's hand. This book is full secrets from the tactics employees use to steal profits to tips on making the waiting room/line less of a chore. Bar & Beverage Operation was a true find.
Great Book - Great Value.......2003-07-10
It takes alot more than top-shelf cocktails to produce a successful beverage operation. In today's market, whether running a stand-alone business or one incorporated into a restaurant, hotel, or foodservice operation, the successful bar operator needs to have product and equipment knowledge, management savvy, marketing skills, insight into the latest trends, and, of course, a strong grasp of mixology-all of which are detailed here in This Book. Has the most up-to-date material on managing a beverage operation, bar equipment, sanitation and bar setup, managing inventory, marketing and planning for profit.Get it you will not be dissapointed especially at this low price
Average customer rating:
- Not worth the money
- Great Book
- Excellent book for ice cream professionals
- Excellent description of all phases
- Very helpful in setting up a frozen desert establishment
|
Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing
Malcolm Stogo
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
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Similar Items:
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How to Succeed in the Incredible Ice Cream Business
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Ice Cream
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The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More
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The Science of Ice Cream (Rsc Paperbacks)
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Ben & Jerry's Homemade Ice Cream & Dessert Book
ASIN: 0471153923 |
Book Description
A total guide to manufacturing, retail, and entrepreneurial success in one of today's most lucrative food industries.
Here is your one-stop guide to one of the fastest growing sectors of the food industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. Ice Cream and Frozen Desserts is the only complete handbook on the commercial production and marketing of ice cream and frozen desserts for manufacturing and retail operations. It serves up a feast of how-to information, from writing business plans to purchasing equipment, from selecting a location to marketing your productâit even includes 500 delectable recipes using either the continuous or batch method of production.
Ice Cream and Frozen Desserts tells you what you need to know to:
- Select the kind of frozen dessert business that's right for you.
- Plan, finance, start, and operate a manufacturing or retail frozendessert business.
- Purchase, install, and use ice cream making and serving equipment.
- Determine which production method is right for youâcontinuous or batch.
- Market and merchandise your frozen confections.
- Manage employees, keep accurate financial records, and maintain sanitary conditions.
- Create dozens of delectable types and flavors of frozen desserts.
Customer Reviews:
Not worth the money.......2006-06-11
This book is a nostagic look at ice cream manufacturing and store operation. We have opened 30 plus ice cream stores over the last 25 years and would not recommend anyone using this book as a reference. This guy enjoys making ice cream and spinning a good yarn but in the real world of ice cream store operation his ideas are outdated and seriously flawed. Ice cream shops work in only a few areas of this country and require hard work and long hours. They fail at an alarming rate and rarely gross enough to make a decent living. If you are planning on an ice cream store operation make sure you do a decent demographical study before attempting it.
Great Book.......2006-03-09
This book was an interesting guide to ice cream. It has helped me gain an insight in how to make and distribute ice cream. It answered most of my questions and helped me decide my next course of action.
Excellent book for ice cream professionals.......2002-11-21
Working as a dairy technician in a medium sized ice-cream-factory, I needed something to expand my knowledge on the subject. That's why I bought this book. And I was amazed: Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing really met my expectations and did a lot more. It's well written, easily accessible and thorough. A must buy for both ice-cream-professionals and enthusiasts.
Excellent description of all phases.......2002-10-10
This book was *exactly* what I was looking for to help me get started in this business. A very broad overview of many different topics related to the ice cream business.
As my plans are to possibly open a parlor, some of the aspects of the commercial operations were not useful to me, but it *was* at least interesting to see how the big boys do it.
The one area that I was a little disappointed in was the business aspects of it. There were some general discussions of things to accomplish, without any real instruction in how to go about actually *accomplishing* them.
Overall, well worth the (rather steep, I admit...) price.
Very helpful in setting up a frozen desert establishment.......1999-10-07
This book contains invaluable information about making ice cream and gelato and about setting up and marketing the product. I was not disappointed and learned a lot.
Book Description
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.
These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.
The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter.
Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You'll be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!
Customer Reviews:
A good starting point for further research.......2007-10-07
I found that such book is a good starting point for my dissertation due to the fact that it highlights a diverse range of issues which form the basis for the whole research work to be done.
Profits walking out the door?.......2006-01-14
This is a collection of tips on how to reduce your operating costs for both alcoholic and non-alcoholic beverages (including soft drinks). The book does spend quite a bit more time on alcoholic drinks, so you'll get more for your money if you have a bar or a restaurant with a liquor license. In general, the book is well written, easy to understand, and a quick read.
Feel free to skip the first chapter, a brief section on the basics and forecasting that really doesn't go into enough depth to be useful (for example, the author states there are three main types of budget, proceeds to tell the reader they're useful--but never explains the difference between them). You'd be better off with a book specific to the food service industry in general for budgeting/forecasting advice.
Other than that, the book gives nothing but useful tips specific to the beverage industry. It includes information on costing (starting with basics such as estimating yield per bottle including evaporation and spillage), purchasing and inventory control (including security tips), portion control, selecting drinks, how to run a cash bar at a banquet, and selecting and training employees. One of the biggest problems in the beverage industry is theft--liquor is easy to move and hard to track. The book spends a lot of time on the issue and covers everything from how to spot fraudulent billing and inventory practices to where to put the tip jar. Don't get me wrong: the author doesn't encourage you to treat your employees like your enemies, but explains that you should clarify that protecting your assets also means protecting the reputations and livelihoods of all your trustworthy employees.
There are a few places where you're going to have to do further research--your local and state liquor and employment laws, for example--but on the whole, this book gives you what you need to know to keep your restaurant's beverage costs under control.
Great Book.......2002-10-12
Great Book! I Found These step-by-step guides easy-to-read, and easy to understand! The books are packed with information. They reminded me of "cliff Notes" from my college days.The information is comprehensive without the fluff you find in so many of the more expensive books out there on the subject. The books are also packed with resources such as phone numbers and the web sites of the companies they are discussing - there is no "theory" just great information.
Book Description
This information-packed resource tells you how to improve profitability through marketing and merchandising.
This book includes:
- Comprehensive listing of trade organizations, information bureaus, and agencies offering promotional information.
- Appendix listing wineries that are producing secondary wine labels.
- A new chapter on low and nonalcoholic beverages.
- New statistics on microbreweries.
- Vintage charts.
Book Description
The third edition of this best-selling textbook has been completely revised and the resulting changes are as a direct result of lecturers' feedback and to reflect current practice. It examines the whole spectrum of possibly the most technical and complex function in the hotel and catering industry, that of food and beverage management.
The new edition has been restructured and all chapters have been updated to reflect current practice. There are new chapters on the scope and functions of food and beverage management, managing quality, stewarding. The book begins with an examination and classification of the various sectors that constitute the catering industry and describes the role of food and beverage management in the context of overall catering operations. All the practical aspects of management are dealt with: purchasing, receiving, storing, issuing, sales promotion, food menus and beverage lists, production and service.
Food and Beverage Management provides a sound textbook for students at degree and diploma level and is designed to cover HCIMA professional qualifications.
Market leading, high quality textbook with top authors and excellent track record
Full of new examples and includes 2 new chapters as a result of lecturer feedback
Author team now includes Andrew Lockwood, experienced author and senior lecturer at the University of Surrey
Average customer rating:
- A great book for students
|
Principles of Food, Beverage, and Labor Cost Controls: For Hotels and Restaurants, 6th Edition
Paul R. Dittmer , and
Gerald G. Griffin
Manufacturer: John Wiley & Sons Inc
ProductGroup: Book
Binding: Hardcover
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Principles of Food, Beverage, and Labor Cost Controls, Student Workbook
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ASIN: 0471293253 |
Book Description
Gain the financial management skills you need to succeed, as a hospitality professional. Cost monitoring and cost control are indispensable components of the successful foodservice and hospitality manager's skill set. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject, including: * Explanations of terms, concepts, and procedures. * Step-by-step descriptions of tools and techniques used to control costs. * A unique modular format, with each component covered in its own section. * Numerous skill-building problems, exercises, and projects. The book begins with a general introduction to key terms and concepts, as well as basic procedures for analyzing cost/volume/profit, determining costs, and using cost to monitor foodservice and beverage operations. The next two sections, "Food Control" and "Beverage Control," outline a four-step process for controlling each of the primary phases of a foodservice or beverage operation--purchasing, receiving, storing, issuing, and production--with specific techniques for each phase. The final section focuses on labor cost controls, and includes expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Principles of Food, Beverage, and Labor Cost Controls, Sixth Edition equips culinary and hospitality management students with the knowledge and skills they need to perform one of the most important aspects of their jobs. PAUL R. DITTMER is Associate Professor in the Department of Hospitality Management at New Hampshire College in Manchester, New Hampshire. The late GERALD G. GRIFFIN was a faculty member at the New York City Technical College of The City University of New York.
Customer Reviews:
A great book for students.......2000-09-27
A Reliable, pragmatic book, great for students and for all those who like to see it clear, with real life examples, great tips and all that is needed to get a good glimps into the hospitality business. Easy to read and nicely organised.
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