Return On Ingredients - 2e Table of Contents

Return On Ingredients 3e - fall 2021

“Return On Ingredients is a complete guide for modern day operators to achieve profitability and long-term success in today’s food service industry. An extremely valuable tool that teaches aspiring food and beverage managers and chefs the true cost of goods calculations related to ingredients, labor, and overhead. The publication focuses on time motion studies related to cost of the specific food processes and cost, recipe development, reviewing quality control processes, and performance assessments. I highly recommend this book as a tool for every food service employee in today’s market.” - Chef Alfonso Contrisciani, CMC, WGMC, ACE, AAC, Owner, Oliver Farms.

“A prolific collection of operational principles necessary for excellence! Return On Ingredients is an organized analysis for profitability, necessary for every food service operation. After 45 years as an industry chef managing major hotel culinary operations, I found the perfect resource to share with my colleagues for the best practices for financial success. This brilliant masterpiece will certainly provide you with an effective, thoughtfully designed, schematic for success rooted in the author’s passion.” - Chef. C. David Wolf, Culinary Instructor, The Ohio State University