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Culinary Math
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Simplified Math for Culinary Professionals
Author:
Terri Jones
Edition Number: 2
ISBN: 9780471748168
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.
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Authors:
Linda Blocker, Julia Hill
Edition Number: 3
ISBN: 9780470068212
Math skills are an essential part of the day-to-day job functions of the professional chef. This book is designed to teach the culinary student or professional all the tools necessary to manage daily restaurant operations with maximum efficiency and profitability.
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