Commercial menus

Part 1 of ebook "Fundamentals of menu planning (Second edition)" presents the following content: chapter 1 - Institutional, industrial, and commercial menus; chapter 2 - Market survey; chapter 3 - nutrition and menu planning; chapter 4 - foodservice menus; chapter 5 - The yield test;...

115p damtuyetha 09-01-2023 27 4   Download

Chapter 5 - Menus, recipes, and cost management. This chapter discusses menus and recipes as they are used in commercial kitchens. How do we construct a menu that builds sales by offering the best choices to the customer and that also promotes efficiency and productivity? How do we read and understand recipes? How do we measure ingredients and portions, convert recipes to different yields, and calculate food cost with the aid of written recipes?

29p runordie9 27-09-2022 41 4   Download