Culinary calculations : simplified math for culinary professionals

dc.contributor.author	Jones, Terri
dc.date.issued	2008
dc.identifier.isbn	9780471748168
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8253
dc.description	xiii, 240 p. : ill.
dc.description.abstract	This book provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant.
dc.language.iso	en
dc.publisher	John Wiley & Sons, Inc.
dc.subject	Food
dc.subject.other	Food service
dc.subject.other	Mathematics
dc.title	Culinary calculations : simplified math for culinary professionals
dc.type	Book
dc.description.version	2nd edition