|
| Largest Specialty Catalog of its Kind |
Contact Us 805-375-7000 |
Software Apps, Pager Systems, Training DVDs and More for Restaurants, Bakeries, Food Manufacturers, Chefs and All Food Professionals |
| Paging Systems |
| Paging System Parts |
| Featured Products |
|
More Products
|
|
Product Group Guides
|
|
Contact Us
Email: |
| We Accept All Major Credit Cards |
| No Sales Tax (except California) |
| Revised: 3/13/2025 |
| ||||||||
|
You can't figure your recipe costs or ideal food cost unless you include accurate yield factors. To get these, you can spend weeks testing food yourself or you can look them up in The Book of Yields CD. This CD contains the exact information you need to efficiently enter food items into any inventory or recipe-costing program. With this, you can easily convert purchase units from weights to volumes and from raw to trimmed foods. Includes over 3,000 measures of 900 common foods, trim yields, cooking yields and weight-to-volume equivalents. |
||||||||
| Click here for more details about The Book of Yields CD - Food Yields and Conversions Tables, 7th Edition | ||||||||
|
||||||||
|
Click on the links below to find products by these related keywords: |
||||||||
| restaurant software, foodservice, food service, nutrition, recipes, culinary, chef, chefs, inventory, management, hospitality, hospitals, hotel, hotels, culinary, cooking, catering, caterers, taking, making, free, management, food yield, preparation, ingredients, book of yields, recipes, recipe costing, cost control, waste, loss, tables, menu engineering, calculation, database, CD, conversions, | ||||||||
|
|
||||||||
