The book of the yields : (Record no. 9916)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01416nam a2200217Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520100629.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780471745907 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 531 .L96 2008 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Lynch, Francis T. |
| Relator term | author |
| 245 #4 - TITLE STATEMENT | |
| Title | The book of the yields : |
| Remainder of title | accuracy in food costing and purchasing / |
| Statement of responsibility, etc. | Francis T. Lynch |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 7th Edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New Jersey : |
| Name of publisher, distributor, etc. | Wiley, |
| Date of publication, distribution, etc. | c2008 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxiii, 287 pages : |
| Other physical details | illustrations ; |
| Dimensions | 28 cm. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Introduction. 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. PART II. The Workbook. Price Lists. Guide to Using the Costing Worksheets. Guide to the Purchasing Worksheets. Overview. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | FOOD -- ANALYSIS -- TABLES |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Hospitality Management | LRC - Main | National University - Manila | General Circulation | 07/23/2014 | Reaccessioned | GC TX 531 .L96 2008 | NULIB000007675 | 05/20/2025 | c.1 | 05/20/2025 | Books |