ISBN: 9780471748168 - culinary calculations: simplified math for culinary professionals (34 risultati)

Condizione: Very Good. 2 Edition. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: Very Good. 2 Edition. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. …

Paperback. Condizione: Good. 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.…

Paperback. Condizione: Fair. 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.…

Condizione: very_good. Gently read. May have name of previous ownership, or ex-library edition. Binding tight; spine straight and smooth, with no creasing; covers clean and crisp. Minimal signs of handling or shelving. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships USPS Media Mail.…

Paperback. Condizione: Fair. 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.…

Paperback. Condizione: Good. 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.…

Condizione: good. The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.…

paperback. Condizione: Good. 2nd Edition. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).

Condizione: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

Softcover. Condizione: Very Good. No Dust Jacket. Second Edition. 213.4 X 15.2 X 274.3 millimeters; 256 pages.

Condizione: New.

Paperback. Condizione: new. New Copy. Customer Service Guaranteed.

Condizione: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

Soft cover. Condizione: Good. Second Edition. Culinary Calculations 2nd ed. by Jones, Terri John Wiley, 2008, lst. ISBN: 9780471748168 Softcover in good condition. Text is clean and unmarked, binding tight, Cover is clean. This is a book for the professional chef or cook. It contains all the basics and charts for math for food professionals. How to figure cost of recipes, portion s, purchasing, inventory control etc. Appendix 1-6, some sample recipe, portion, bulk buying problems with answers, glossary, index, 2140 pages. Book.…

Condizione: As New. Unread book in perfect condition.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condizione: New. Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive food service industry. This user-friendly guide starts with basic principles before introducing more specialized topics like costing, AP/EP, menu pricing, recipe conversion and costing, and inventory costs. Written in a non-technical, easy-to-understand style, the book features a case study that runs through all chapters, showing the various math concepts put into real-world practice. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and food service industryMath for the professional kitchenMath for the business side of the food service industryComputer applications for the food service industry Each chapter within these sections is rich with resources, including helpful callout boxes for particular formulas and concepts, example menus and price lists, and information tables. Review questions, homework problems, and the ongoing case study end each chapter.…

Condizione: new.

paperback. Condizione: New. In shrink wrap. Looks like an interesting title.

Condizione: New.

Paperback. Condizione: New. Brand new book, sourced directly from publisher. Dispatch time is 3-4 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condizione: As New. Unread book in perfect condition.

Condizione: New. 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. Num Pages: 256 pages, ill. BIC Classification: PBW; TTVC. Category: (P) Professional & Vocational. Dimension: 275 x 216 x 17. Weight in Grams: 708. . 2008. 2nd Edition. Paperback. . . . .…

Condizione: New. pp. xiii + 240 Illus.

Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.

Condizione: New. In English.

Paperback. Condizione: Brand New. 2nd edition. 240 pages. 10.75x8.50x1.00 inches. In Stock.

Condizione: New. pp. xiii + 240 2nd Edition.

Condizione: New. 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. Num Pages: 256 pages, ill. BIC Classification: PBW; TTVC. Category: (P) Professional & Vocational. Dimension: 275 x 216 x 17. Weight in Grams: 708. . 2008. 2nd Edition. Paperback. . . . . Books ship from the US and Ireland.…