page size:

7" x 10"

format:

week across 2 pages with 1/2 hour appointment intervals 7:00AM - 9:00PM

cover:

1 piece wraparound leatherette, available in a variety of colors

binding:

wire bound - non refillable

features:

48 pages of charts and tables for the food service industry

Black

Blue

Burgundy

Green

Red

First Aid in the Restaurant

Sanitation Checklist

Facilities Checklist

Weights and Portions

Contents of Standard Cans

Canned Food-Cost per Serving

Beef Cut Names

Food Service Cuts of Veal

Fish and Seafood

Types of Cheeses

Ingredient Equivalency Table

Standard Packing of Fresh Fruits and Vegetables

Metric Conversions

Grams to Lbs./Oz. Conversion

Liquor Tables - Gross income Per Bottle

Glossary of Liquor Terms

Glossary of Wine Terms

Glossary of Cordials and Liqueurs

Counter Doses for Poisoning

Security Checklist

Energy Conservation Checklist

Typical Portion Sizes

Selling Prices to Yield Various Gross Profits

Food Service Cuts of Beef

Food Service Cuts of Pork

Food Service Cuts of Lamb

Storage Life of Various Foods

Types of Pasta

Steam Pressures

Kitchen Measurement Conversion Table

Lbs./Oz. to Grams Conversion

Selling Price per Glass

Bartender’s Guide

Reception Drink Estimator

Types of Wines