The Book of Yields: Accuracy in Food Costing and Purchasing is a valuable resource for educating culinary and hospitality students & professionals, that running a business is not just about making the food taste great, but ensuring that food waste, portioning, calculations & costing are equally as important. It is the foodservice manager's most powerful tool for controlling costs. This updated and revised Ninth Edition consists of procurement quantities and specifications, menu cost analysis, portioning guidelines, Valuable costing and recipe templates and product yield testing. The Ninth edition includes: Expanded ethnic foods, gluten-free options, and specialty ingredients Detailed conversion tables and product yield metrics Visual aids for math equations and digital sheets for easy reference The Book of Yields, Ninth Edition is your ultimate resource for ensuring efficiency and profitability in the food and hospitality industry.