simplified math for culinary professionals Jones, Terri. creator text Hoboken, N.J John Wiley c2004 monographic ix, 198 pages : illustrations ; "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. includes index Food service Services alimentaires Food service TX 911.3 JON 0471226262 9780471226260 http://catdir.loc.gov/catdir/toc/wiley031/2003001378.html http://catdir.loc.gov/catdir/bios/wiley044/2003001378.html http://catdir.loc.gov/catdir/description/wiley036/2003001378.html http://catdir.loc.gov/catdir/toc/wiley031/2003001378.html http://catdir.loc.gov/catdir/bios/wiley044/2003001378.html http://catdir.loc.gov/catdir/description/wiley036/2003001378.html