ISBN: 9780470197493
PART I. Chapter 1: Dry Herbs and Spices and Fresh Herbs. Chapter 2: Produce. Chapter 3: Starchy Food. Chapter 6: Liquids. Chapter 7: Dairy. Chapter 8: Beverages. Chapter 10: Seafood. Chap… Plus…
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(THE BOOK OF YIELDS: ACCURACY IN FOOD COSTING AND PURCHASING ) BY LYNCH, FRANCIS TALYN{AUTHOR}Paperback - nouveau livre
2011, ISBN: 9780470197493
John Wiley and Sons Ltd, Unknown Binding, Publiziert: 2011-01-28T00:00:00.000Z, Produktgruppe: Book, Hersteller-Nr.: 9780470197493, 0.75 kg, Purchasing & Procurement, Professional Finance… Plus…
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(THE BOOK OF YIELDS: ACCURACY IN FOOD COSTING AND PURCHASING ) BY LYNCH, FRANCIS TALYN{AUTHOR}Paperback - livre d'occasion
2011, ISBN: 9780470197493
John Wiley and Sons Ltd, Unknown Binding, Publiziert: 2011-01-28T00:00:00.000Z, Produktgruppe: Book, Hersteller-Nr.: 9780470197493, 0.75 kg, Purchasing & Procurement, Professional Finance… Plus…
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ISBN: 0470197498
Accuracy in Food Costing and Purchasing. The Book of Yields. - Great overall condition. No major blemishes. No writing. Very Good, Festpreisangebot, [LT: FixedPrice], [PU: Wiley]
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2010, ISBN: 9780470197493
Spiralbound, Nouveau livre, Ships in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes)., [PU: Wiley]
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ISBN: 9780470197493
PART I. Chapter 1: Dry Herbs and Spices and Fresh Herbs. Chapter 2: Produce. Chapter 3: Starchy Food. Chapter 6: Liquids. Chapter 7: Dairy. Chapter 8: Beverages. Chapter 10: Seafood. Chap… Plus…
Lynch, Francis T.:
(THE BOOK OF YIELDS: ACCURACY IN FOOD COSTING AND PURCHASING ) BY LYNCH, FRANCIS TALYN{AUTHOR}Paperback - nouveau livre2011, ISBN: 9780470197493
John Wiley and Sons Ltd, Unknown Binding, Publiziert: 2011-01-28T00:00:00.000Z, Produktgruppe: Book, Hersteller-Nr.: 9780470197493, 0.75 kg, Purchasing & Procurement, Professional Finance… Plus…
(THE BOOK OF YIELDS: ACCURACY IN FOOD COSTING AND PURCHASING ) BY LYNCH, FRANCIS TALYN{AUTHOR}Paperback - livre d'occasion
2011
ISBN: 9780470197493
John Wiley and Sons Ltd, Unknown Binding, Publiziert: 2011-01-28T00:00:00.000Z, Produktgruppe: Book, Hersteller-Nr.: 9780470197493, 0.75 kg, Purchasing & Procurement, Professional Finance… Plus…
ISBN: 0470197498
Accuracy in Food Costing and Purchasing. The Book of Yields. - Great overall condition. No major blemishes. No writing. Very Good, Festpreisangebot, [LT: FixedPrice], [PU: Wiley]
2010, ISBN: 9780470197493
Spiralbound, Nouveau livre, Ships in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes)., [PU: Wiley]
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Informations détaillées sur le livre - (THE BOOK OF YIELDS: ACCURACY IN FOOD COSTING AND PURCHASING ) BY LYNCH, FRANCIS TALYN{AUTHOR}Paperback
EAN (ISBN-13): 9780470197493
ISBN (ISBN-10): 0470197498
Livre de poche
Date de parution: 2010
Editeur: John Wiley and Sons Ltd
297 Pages
Poids: 0,753 kg
Langue: eng/Englisch
Livre dans la base de données depuis 2012-01-24T19:02:02+01:00 (Paris)
Page de détail modifiée en dernier sur 2024-03-22T16:59:51+01:00 (Paris)
ISBN/EAN: 9780470197493
ISBN - Autres types d'écriture:
0-470-19749-8, 978-0-470-19749-3
Autres types d'écriture et termes associés:
Auteur du livre: lynch, francis, chef
Titre du livre: purchasing, book, the yield, food
Données de l'éditeur
Auteur: Francis T. Lynch
Titre: The Book of Yields - Accuracy in Food Costing and Purchasing
Editeur: John Wiley & Sons
320 Pages
Date de parution: 2011-01-28
Poids: 0,757 kg
Langue: Anglais
179,00 € (DE)
223mm x 277mm x 16mm
BC; Paperback; Hardcover, Softcover / Wirtschaft/Einzelne Wirtschaftszweige, Branchen; Hotel- und Gastronomieberufe, Bewirtung; Hotelgewerbe, Gastronomie u. Touristik; Hospitality Accounting; Gastronomie; Rechnungswesen im Hotel- u. Gaststättengewerbe; Hospitality; Rechnungswesen im Hotel- u. Gaststättengewerbe; Dienstleistungsgewerbe, Gastgewerbe
Normal 0 false false false EN-US X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:"; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Calibri","sans-serif";} PART I * Chapter 1: Dry Herbs and Spices and Fresh Herbs * Chapter 2: Produce * Chapter 3: Starchy Food * Chapter 4: Baking Items * Chapter 5: Fats, Oils, and Condiments * Chapter 6: Liquids * Chapter 7: Dairy * Chapter 8: Beverages * Chapter 9: Meats * Chapter 10: Seafood * Chapter 11: Poultry * Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing * Chapter 13: Measurement Conversion * Chapter 14: Simple Formulas * Chapter 15: Standard Portion Sizes PART II * The Workbook * Price Lists * Costing Worksheet * Guide to Using the Costing Worksheets * Purchasing Worksheet * Guide to Using the Purchasing Worksheets * OverviewAutres livres qui pourraient ressembler au livre recherché:
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