Culinary Math

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Price:
$46.37
By:
Wiley
  • Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter.
  • Author:
    The Culinary Institute of America
    Binding:
    Paperback
    Dewey Decimal Number:
    641.50151
    EAN:
    9780470068212
    Edition:
    3
    ISBN:
    0470068213
    Label:
    Wiley
    Languages:
    English
    Manufacturer:
    Wiley
    Number Of Items:
    1
    Number Of Pages:
    272
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2007-09-04
    Publisher:
    Wiley
    Studio:
    Wiley
    Title:
    Culinary Math

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