Culinary Math

Culinary Math

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A math resource for foodservice professionals covers such topics as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures.This edition has been expanded with new material on topics such as inventory, yield percent, and statistics. It also includes revised practice problems in each chapter to help develop and exercise problem-solving skills.

Title:Culinary Math
Author:Linda Blocker, Julia Hill
Publisher:John Wiley & Sons - 2007-09-04


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