by Linda Blocker (Author), Linda Blocker (Author), Julia Hill (Author), The Culinary Institute of America (CIA) (Author)
Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S.
Format: Illustrated
Pages: 256
Edition: 4
Publisher: Wiley
Published: 25 Mar 2016
ISBN 10: 1118972724
ISBN 13: 9781118972724
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