Chef's Book Of Formulas, Yields And Sizes

Controlling food costs is essential to any food service operation. Basic to this cost control is knowing how much food to purchase and prepare for any event or ... » 

Controlling food costs is essential to any food service operation. Basic to this cost control is knowing how much food to purchase and prepare for any event or menu, while accounting for loss due to trimming, coring, boning, and preparation. This text covers calculating costs and portion control. «