Culinary Calculations: Simplified Math for Culinary Professionals

by TerriJones (Author)

• New

  Illustrated
  2007

  $72.59

  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.