9781118972724 - culinary math di blocker, linda; hill, julia (20 risultati)
- Brossura
Da: HPB-Red, Dallas, TX, U.S.A.HPB-Red
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 16,89
EUR 3,29 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Paperback. Condizione: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.
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Da: Textbook Campus, Lexington, KY, U.S.A.Textbook Campus
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Discreto
EUR 21,27
EUR 4,37 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
paperback. Condizione: Acceptable. Item is in ROUGH condition. Still usable though. Priced with this condition in mind. Assume it may have significant water damage/staining, cover and/or binding issues, and/or a loose page or two that are with the book. If you are picky, please donât buy this item and look for a more expensive c…opy. All of our books come with a 30 day, money back guarantee. Item does not include any supplemental items such as access codes, discs, etc. Order ships quickly!CS.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 28,72
EUR 2,31 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: Textbooks_Source, Columbia, MO, U.S.A.Textbooks_Source
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 29,07
EUR 3,50 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
paperback. Condizione: Good. 4th 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: eCampus, Lexington, KY, U.S.A.eCampus
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Molto buono
EUR 49,53
EUR 3,50 spedizioneSpedito in U.S.A.Quantità: 3 disponibili
Condizione: Very Good.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 56,76
EUR 2,31 spedizioneSpedito in U.S.A.Quantità: 4 disponibili
Condizione: New.
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Da: GoldBooks, Denver, CO, U.S.A.GoldBooks
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 54,18
EUR 4,82 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. New Copy. Customer Service Guaranteed.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 66,32
EUR 2,31 spedizioneSpedito in U.S.A.Quantità: 4 disponibili
Condizione: As New. Unread book in perfect condition.
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Da: eCampus, Lexington, KY, U.S.A.eCampus
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 68,71
EUR 3,50 spedizioneSpedito in U.S.A.Quantità: 10 disponibili
Condizione: New.
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 57,91
EUR 14,65 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: Brand New. 4th edition. 230 pages. 10.75x8.25x0.75 inches. In Stock.
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 74,45
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recip…e 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. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 63,93
EUR 17,58 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 6 disponibili
Condizione: New.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 74,11
EUR 17,58 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 6 disponibili
Condizione: As New. Unread book in perfect condition.
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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 82,04
EUR 9,50 spedizioneSpedito da Irlanda a U.S.A.Quantità: 15 disponibili
Condizione: New. 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 an…d U.S. Num Pages: 240 pages, illustrations. BIC Classification: PB; TTVC. Category: (P) Professional & Vocational. Dimension: 277 x 215 x 11. Weight in Grams: 568. . 2016. 4th Edition. Paperback. . . . .
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 90,77
EUR 17,58 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.
- Brossura
Da: Ubiquity Trade, Miami, FL, U.S.A.Ubiquity Trade
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 110,27
EUR 2,63 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: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 103,66
EUR 9,20 spedizioneSpedito in U.S.A.Quantità: 15 disponibili
Condizione: New. 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 an…d U.S. Num Pages: 240 pages, illustrations. BIC Classification: PB; TTVC. Category: (P) Professional & Vocational. Dimension: 277 x 215 x 11. Weight in Grams: 568. . 2016. 4th Edition. Paperback. . . . . Books ship from the US and Ireland.
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Da: moluna, Greven, Germaniamoluna
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 73,32
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. 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, .
- Brossura
Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 84,50
EUR 43,37 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recip…e 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. 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
- Brossura
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 123,68
EUR 32,42 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recip…e 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. 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
