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Culinary Calculations, Simplified Math for Culinary Professionals, 2E

Item #: WL-748161
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Description 

NEW, NOT USED! "Culinary Calculations" covers the critical math concepts professionals need to increase profitability by accurately controlling food costs, portion sizes, and food waste. This book helps those in the culinary arts get the math knowledge and skills they need to succeed. Beginning with basic math principles, all related to the foodservice industry, it progresses to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs. Features include exercises - with plenty of room to work through exercises and problems at the end of each chapter - and a useful appendix of yield information. It is a helpful and accessible tool for students.
ISBN UPC: 9780471748168
Format: Book
Cover: Softcover
Author: Terri Jones
Copyright: 2008
Length: 216 pages

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