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Item Details
| Title:
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CULINARY MATH
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| By: |
Julia Hill, Linda Blocker, The Culinary Institute of America (CIA) |
| Format: |
Paperback |
| List price:
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£91.99 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
0470068213 |
| ISBN 13: |
9780470068212 |
| Publisher: |
JOHN WILEY AND SONS LTD |
| Pub. date: |
1 August, 2007 |
| Edition: |
3rd Revised edition |
| Pages: |
272 |
| Description: |
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. |
| Synopsis: |
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. |
| Publication: |
UK |
| Imprint: |
John Wiley & Sons Ltd |
| Returns: |
Returnable |
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