Culinary calculations : simplified math for culinary professionals /

By:

Jones, Terri

Material type: Text

TextPublication details: Hoboken, N.J. : John Wiley, c2004.Description: ix, 198 pages : illustrationsISBN:

0471226262
9780471226260

Subject(s):

LOC classification:

TX 911.3 JON

Online resources:

Review: "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.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Book	GIMPA Main Reference Section	TX 911.3 JON (Browse shelf(Opens below))	Available		GIMPA41049

includes index

"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.

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