Jones, Terri. <br/><br/>
Culinary calculations :  simplified math for culinary professionals / 

 - Hoboken, N.J. :  John Wiley,  c2004. 
 - ix, 198 pages :  illustrations ; 
<br/><br/> includes index 
<br/><br/> "Focusing on math concepts and applications commonly used in the food service industry, this easy-to-understand book examines how to apply math principles in the back of the house, from the basics to more difficult concepts like costing. AP/EP, recipe conversion and costing, menu pricing, and inventory costs. Three useful appendices offer handy access to such useful information as tips for using a calculator, conversion tables, and common item yields."--Jacket. 
<br/><br/><label>ISBN: </label>0471226262 9780471226260 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service<br/>Services alimentaires<br/>Food service
<br/><br/><label>LC Class. No.: </label>TX 911.3  / JON