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Culinary Calculations: Simplified Math for - Paperback, by Jones Terri - Good
US $6.62
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Located in: Philadelphia, Pennsylvania, United States
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Estimated between Fri, May 31 and Mon, Jun 3 to 43230
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eBay item number:145636026426
Item specifics
- Condition
- Book Title
- Culinary Calculations: Simplified Math for Culinary Professionals
- ISBN
- 9780471226260
- Publication Year
- 2003
- Type
- Textbook
- Format
- Trade Paperback
- Language
- English
- Publication Name
- Culinary Calculations : Simplified Math for Culinary Professionals
- Item Height
- 0.6in
- Item Length
- 11.1in
- Publisher
- Wiley & Sons, Incorporated, John
- Item Width
- 8.6in
- Item Weight
- 21.6 Oz
- Number of Pages
- 216 Pages
About this product
Product Information
Useful, applied coverage of mathematics for the food service industry In today's competitive food service industry, a strong command over the basics of mathematics is essential to the success of every business. Culinary Calculations covers the critical math concepts culinary and food service professionals need to increase the profitability of a food service establishment by accurately controlling food costs, portion sizes, and food waste. Focusing on math concepts and applications commonly used in the food service industry, this easy-to-understand book examines how to apply math principles in the back of the house, from the basics to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs. Three useful appendices offer handy access to such useful information as tips for using a calculator, conversion tables, and common item yields. Formatted with plenty of room to work through exercises and problems at the end of each chapter, Culinary Calculations is a helpful and accessible tool for students.
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471226262
ISBN-13
9780471226260
eBay Product ID (ePID)
2462763
Product Key Features
Publication Name
Culinary Calculations : Simplified Math for Culinary Professionals
Format
Trade Paperback
Language
English
Publication Year
2003
Type
Textbook
Number of Pages
216 Pages
Dimensions
Item Length
11.1in
Item Height
0.6in
Item Width
8.6in
Item Weight
21.6 Oz
Additional Product Features
Lc Classification Number
Tx911.3.M33j56 2003
Table of Content
Preface.Chapter 1. Introduction to Basic Mathematics.Chapter 2. Units and Measure.Chapter 3. The Purchasing Function and its Relationship to Cost.Chapter 4. Food-Product Groups.Chapter 5. Inventory Management.Chapter 6. Production Planning and Control.Chapter 7. Menu Pricing.Chapter 8. Labor Cost and Control Techniques.Chapter 9. Simplified Mathematics and Computers in Food Service.Appendix I. Using a Calculator.Appendix II. Common Item Yields.Appendix III. Conversion Tables.Glossary.Index.
Copyright Date
2004
Topic
General, Industries / Food Industry
Lccn
2003-001378
Dewey Decimal
647.9501/51
Intended Audience
Scholarly & Professional
Dewey Edition
22
Illustrated
Yes
Genre
Cooking, Business & Economics
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:145636026426
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- Aug 31, 2021
For culinary school
Verified purchase: YesCondition: Pre-OwnedSold by: thegreenmare