9780471748168 - culinary calculations: simplified math for culinary professionals di jones, terri (30 risultati)
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Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 6,44
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Condizione: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
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Da: Gulf Coast Books, Cypress, TX, U.S.A.Gulf Coast Books
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Molto buono
EUR 6,45
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paperback. Condizione: Very Good.
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Da: BooksRun, Philadelphia, PA, U.S.A.BooksRun
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Discreto
EUR 6,49
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Paperback. Condizione: Fair. 2. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way. Workbook.
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Da: Textbooks_Source, Columbia, MO, U.S.A.Textbooks_Source
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 27,90
EUR 3,48 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
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).
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Da: Treehorn Books, Santa Rosa, CA, U.S.A.Treehorn Books
Contatta il venditoreVenditore con 4 stelleCondizione: Usato - Molto buono
EUR 40,39
EUR 3,49 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Softcover. Condizione: Very Good. No Dust Jacket. Second Edition. 213.4 X 15.2 X 274.3 millimeters; 256 pages.
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Da: GoldBooks, Denver, CO, U.S.A.GoldBooks
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 40,51
EUR 4,79 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. New Copy. Customer Service Guaranteed.
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Da: Textbooks_Source, Columbia, MO, U.S.A.Textbooks_Source
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 45,19
EUR 3,48 spedizioneSpedito in U.S.A.Quantità: 9 disponibili
paperback. Condizione: New. 2nd Edition. Ships in a BOX from Central Missouri! Ships same or next business day.�UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 46,09
EUR 17,30 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
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.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 61,80
EUR 2,30 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
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.
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Da: Phoenix Books/Joanne's Used Books, Los Banos, CA, U.S.A.Phoenix Books/Joanne's Used Books
Contatta il venditoreVenditore con 2 stelleCondizione: Usato - Buono
EUR 58,34
EUR 5,66 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
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 p…rofessionals. 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.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 64,18
EUR 2,30 spedizioneSpedito in U.S.A.Quantità: 4 disponibili
Condizione: As New. Unread book in perfect condition.
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 67,66
EUR 5,79 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 72,84
EUR 2,30 spedizioneSpedito in U.S.A.Quantità: 4 disponibili
Condizione: New.
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Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 75,22
Spedizione gratuitaSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
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 prici…ng, 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.
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Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
Contatta il venditoreVenditore con 3 stelleCondizione: Nuovo
EUR 68,28
EUR 6,80 spedizioneSpedito da Italia a U.S.A.Quantità: 3 disponibili
Condizione: new.
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 78,53
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. 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. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Da: BennettBooksLtd, Los Angeles, CA, U.S.A.BennettBooksLtd
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 76,86
EUR 6,06 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
paperback. Condizione: New. In shrink wrap. Looks like an interesting title.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 67,65
EUR 17,30 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Condizione: New.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 71,81
EUR 17,30 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Condizione: As New. Unread book in perfect condition.
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Da: Majestic Books, Hounslow, , Regno UnitoMajestic Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 88,91
EUR 7,49 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Condizione: New. pp. xiii + 240 Illus.
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Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 85,21
EUR 10,50 spedizioneSpedito da Irlanda a U.S.A.Quantità: 15 disponibili
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 inven…tory 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. . . . .
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Da: THE SAINT BOOKSTORE, Southport, , Regno UnitoTHE SAINT BOOKSTORE
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 79,28
EUR 20,84 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.
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Da: Revaluation Books, Exeter, , Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 92,45
EUR 14,41 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Paperback. Condizione: Brand New. 2nd edition. 240 pages. 10.75x8.50x1.00 inches. In Stock.
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 106,81
EUR 3,48 spedizioneSpedito in U.S.A.Quantità: 3 disponibili
Condizione: New. pp. xiii + 240 2nd Edition.
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Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 107,63
EUR 9,15 spedizioneSpedito in U.S.A.Quantità: 15 disponibili
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 inven…tory 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.
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Da: Ubiquity Trade, Miami, FL, U.S.A.Ubiquity Trade
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 115,58
EUR 2,61 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New. Brand new! Please provide a physical shipping address.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 58,80
EUR 63,54 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. Neu Neuware, Importqualität, auf Lager, Sofortversand - The math skills needed for a successful foodservice career-now in a new editionCulinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice in…dustry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant.This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and foodservice industry Math for the professional kitchen Math for the business side of the foodservice industry Computer applications for the foodservice industryEach chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the even-numbered problems throughout the book.Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.
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Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 87,87
EUR 42,66 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. 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. 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Da: Rarewaves.com UK, London, Regno UnitoRarewaves.com UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 69,98
EUR 74,95 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
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 prici…ng, 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.
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Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 125,57
EUR 32,24 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. 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. 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
