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Item #:

RS-9000

Restaurant/Food Service Weekly Planner

qty
price
code
50
15.90
A
100
15.52
A
250
15.02
A
500
14.50
A
1000
14.30
A

​

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

1

Black

2

Blue

3

Burgundy

4

Green

5

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

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