Culinary calculations: simplified math for culinary professionals
Auteur :
Jones, Terri
Éditeur :
John Wiley & Sons Inc
ISBN :
9780471748168
Date de publication :
30 oct. 2007
Dimensions :
27,4 x 21,3 x 1,5 cm
Poids :
476 g
Langue :
Anglais
Pays d'origine :
USA
This book helps those in the culinary arts get the math knowledge and skills they need to succeed. The coverage begins with basic mathematical principles, all related to the foodservice industry, and progresses to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs.