9780470068212

Culinary Math, 3rd, Revised and Expanded Edition

  • ISBN 13:

    9780470068212

  • ISBN 10:

    0470068213

  • Edition: 3rd
  • Format: Paperback
  • Copyright: 09/01/2007
  • Publisher: Wiley

Note: Not guaranteed to come with supplemental materials (access cards, study guides, lab manuals, CDs, etc.)

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Summary

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.

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