ISBN: 9780471748168 - culinary calculations: simplified math for culinary professionals (11 Ergebnisse)

Paperback. Zustand: Good. This book helps those in the culinary arts get the math knowledge and skills they need to succeed. The coverage begins with basic mathematical principles, all related to the foodservice industry, and progresses to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs.…

Paperback. Zustand: Fair. This book helps those in the culinary arts get the math knowledge and skills they need to succeed. The coverage begins with basic mathematical principles, all related to the foodservice industry, and progresses to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs.…

Zustand: Very Good. 2 Edition. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.…

Zustand: Very Good. 2 Edition. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. pp. xiii + 240 Illus.

Zustand: New. In English.

Paperback. Zustand: Brand New. 2nd edition. 240 pages. 10.75x8.50x1.00 inches. In Stock.

Zustand: New. This book helps those in the culinary arts get the math knowledge and skills they need to succeed. The coverage begins with basic mathematical principles, all related to the foodservice industry, and progresses to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs. Num Pages: 256 pages, ill. BIC Classification: PBW; TTVC. Category: (P) Professional & Vocational. Dimension: 275 x 216 x 17. Weight in Grams: 708. . 2008. 2nd Edition. Paperback. . . . . Books ship from the US and Ireland.…

Taschenbuch. Zustand: Neu. Neu Neuware, Importqualität, auf Lager, Sofortversand - The math skills needed for a successful foodservice career-now in a new editionCulinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant.This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and foodservice industry Math for the professional kitchen Math for the business side of the foodservice industry Computer applications for the foodservice industryEach chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the even-numbered problems throughout the book.Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.…

Kartoniert / Broschiert. Zustand: New. Terri Jones is the Director of Hotel Management in the Department of Resorts and Gaming at the Community College of Southern Nevada.The math skills needed for a successful foodservice career-now in a new editionCulinary Calculations, Second Edition prov.