TY  - BOOK
AU  - Jones,Terri
TI  - Culinary calculations: simplified math for culinary professionals 
SN  - 0471226262
AV  - TX 911.3 JON
PY  - 2004///
CY  - Hoboken, N.J.
PB  - John Wiley
KW  - Food service
KW  - Services alimentaires
N1  - includes index
N2  - "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
UR  - http://catdir.loc.gov/catdir/toc/wiley031/2003001378.html
UR  - http://catdir.loc.gov/catdir/bios/wiley044/2003001378.html
UR  - http://catdir.loc.gov/catdir/description/wiley036/2003001378.html
ER  -