• Free delivery over $50 nationwide
  • 14 days money back guarantee
  • Lowest price guarantee in Australia

Culinary Math

Culinary Math

ISBN 9781119195580
Edition 4
Publication Date
Publisher Wiley
Author(s)
Overview

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. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.

eTextbook

Savings : $2.42 (5% off)

eTextbook

Due Date

RRP $48.35

You save 5% off Retail Price