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Culinary Math: WITH Professional Chef, 7r.e. AND ServSafe Coursebook
Culinary Math WITH Professional Chef 7re AND ServSafe Coursebook
Author: Wayne Gisslen, Linda Blocker, Julie Hill
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. measures, it offers a revie...  more »
ISBN-13: 9780471281306
ISBN-10: 0471281301
Publication Date: 6/11/2002
Pages: 1,904
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Publisher: Hungry Minds Inc,U.S.
Book Type: Hardcover
Members Wishing: 0
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