Culinary Calculations: Simplified Math for Culinary Professionals
Culinary 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.
Specifications of Culinary Calculations: Simplified Math for Culinary Professionals
|Number Of Pages||256|
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