One-Click Measurement Coversions
for
Accuracy in Food Costing and Purchasing
Trim Yields • Cooking Yields • Weight-to-Volume
Equivalents
 Plus
these additional features
- Instant Search - Find ANY FOOD in Seconds
- You Can ADD Your Own Foods
- Prints All Food Data Screens and Notes
- Clear Examples of All Formulas and
Cost Breakdown Steps
- Compiles, Prints and Exports Purchase Lists
- Converts US, Metric and Imperial Measures
- Calculates Menu Prices based on Food Cost Targets
Determine How Much Food To Buy in Seconds!
Simply select one of The Book of Yields' 900 REAL foods…through
an instant search!
Then enter your AS-SERVED amount (trimmed and/or cooked…or a
volume equivalent or count).
The Book of Yields will instantly compute the correct AS-PURCHASED raw
weight, volume or count amount to purchase!
Plus it will compile and print your purchase list or export it to a spreadsheet!
Simplify Your Food Costing
The Book of Yields contains the exact information you need to efficiently
enter food items into ANY inventory or recipe-costing program…using
measures that make your recipes easy to follow!
All recipe-costing software programs ask you to state how many Recipe
Units (Tablespoons, Cups, Pints, Counts) are in a Purchase Unit. For instance,
you buy dry herbs, seasonings, rices, flours, etc. by the Pound or Ounce.
But if you want to use them by Tablespoons or Cups, you have to weigh out
these foods to see how many Tablespoons are in an ounce or how many ounces
are in a Cup or Pint. (Remember, very very few foods weigh 8 ounces per
Cup… not even water!)
The Book of Yields will save you
WEEKS of kitchen testing!
 Or,
maybe you want to use Recipe Ingredient Units that say Cups of Trimmed and
Diced vegetables, lettuce or fresh herbs by the Leaf, meats by the Trimmed
Ounce (or Trimmed AND Cooked). The Book of Yields puts all this information
at your fingertips!
Using The Book of Yields, you can easily convert your purchase
units from weights to volumes and from raw to trimmed foods. That means
you can use ingredient measures of any kind and be able to cost them efficiently.
So, your recipes will be easier to follow and still be accurately costed!
The Book of Yields is used by leading restaurant chains, hospitals,
colleges, culinary schools, casinos, hotels, clubs, contract caterers and
military food service facilities. It is award-winning software that, in
its print format, is used as a text to teach Food Costing, Purchasing and
Kitchen Math in leading Culinary Academies.
The Book of Yields contains over 900 REAL foods frequently used
in Food Service operations (not fillers like baby formulas, pre-portioned
foods, sodas or candy bars). You can add your own foods too! |
