Culinary Calculations Book

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Product Number: WA26435

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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
Age: 14 yrs. - 18 yrs.
Prop 65:


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