Culinary Calculations Book
Product Number: WA26435
In Stock (Ships within 1-2 business days)
By Terri Jones. Second Edition. Grade 9 and up.
This book helps those in culinary arts get the math knowledge and the skills they need to succeed. The coverage begins with basic mathematical principles, all related to the food service industry, and progresses to more difficult concepts like costing, AP/EP, recipe conversion, menu pricing, and inventory costs. Appendices include using a calculator, common item yields, and conversion tables. Also includes more homework problems that provide students with extra practice on basic math concepts. 240 pages, 8-1/3 in. x 11 in. Softcover. Copyright 2008.
|Item Weight: 1.75|
|Brand: John Wiley|
|Assembly Required: false|
|Career & Technical Education: Hospitality & Tourism|
|Collections: Career & Technical Education|
|Grade: 9 - University|
|School Type: High School, Higher Education|
|Subject Areas: Cooking & Baking, Hospitality & Tourism|