Culinary Math 4e (Paperback, 4th Edition)

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. Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.

General

Imprint:	John Wiley & Sons
Country of origin:	United States
Release date:	March 2016
First published:	2016
Authors:	L Blocker
Dimensions:	272 x 219 x 13mm (L x W x T)
Format:	Paperback
Pages:	256
Edition:	4th Edition
ISBN-13:	978-1-118-97272-4
Categories:	Books > Science & Mathematics > Mathematics > General Books > Business & Economics > Industry & industrial studies > Service industries > Hospitality industry > Hotel & catering trades Promotions
LSN:	1-118-97272-4
Barcode:	9781118972724

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!