Culinary Calculations Book
SKU/Product Number
WA26435
In Stock
$84.55
Grades 9-12.
By Terri Jones. Second Edition.
This book helps those in culinary arts get the math knowledge and the skills they need to succeed. The coverage begins with basic mathematical principles, all related to the food service industry, and progresses to more difficult concepts like costing, AP/EP, recipe conversion, menu pricing, and inventory costs. Appendices include using a calculator, common item yields, and conversion tables. Also includes more homework problems that provide students with extra practice on basic math concepts. 240 pages, 8-1/3 in. x 11 in. Softcover. Copyright 2008.
| Brand | John Wiley |
|---|---|
| Item Weight | 1.20 lbs |
| Length | 11.00 |
| Width | 8.70 |
| Height | .80 |
| Age | 14 yrs-18 yrs |
| Collections | Career & Technical Education |
| Grade | 9-University |
| Prop 65 |
|
| School Type | High School, Higher Education |
| Subject Areas | Cooking & Baking, Hospitality & Tourism |
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