000			01265cam a22002294a 4500
020			_a0471226262
020			_a9780471226260
050	0	0	_aTX 911.3 _bJON
100	1		_aJones, Terri.
245	1	0	_aCulinary calculations : _bsimplified math for culinary professionals /
260			_aHoboken, N.J. : _bJohn Wiley, _cc2004.
300			_aix, 198 pages : _billustrations ;
500			_aincludes index
520	1		_a"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.
650		0	_aFood service
650		6	_aServices alimentaires
650		7	_aFood service
856	4	1	_uhttp://catdir.loc.gov/catdir/toc/wiley031/2003001378.html _ydownload ebook
856	4	2	_uhttp://catdir.loc.gov/catdir/bios/wiley044/2003001378.html _ydownload ebook
856	4	2	_uhttp://catdir.loc.gov/catdir/description/wiley036/2003001378.html _ydownload ebook
942			_cBK
999			_c4048 _d4048