Professional Cooking 9th Edition with Food and Beverage Cost Control 6th Edition and Book of Yields 8th Edition for Penn State University Set
by Wayne Gisslen, Lea R. Dopson, David K. Hayes, Francis T. Lynch
Designed for Penn State University coursework, this three-volume set brings together Professional Cooking, Food and Beverage Cost Control, and Book of Yields. It offers a broad foundation in culinary practice, foodservice cost management, and yield reference for students preparing for professional hospitality and foodservice careers.
About This Book
This educational set combines three established resources for culinary and foodservice study.
Professional Cooking focuses on the foundations of professional culinary work.
Food and Beverage Cost Control addresses the business and financial side of foodservice operations.
Book of Yields provides a dedicated reference for food quantities and usable yields.
Together, these volumes support learning across cooking, cost management, and foodservice planning.
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