Culinary Math

$38.15

$44.88

ISBN 9780471387404

Book info: Culinary Math (Paperback, 192 pages) – Wiley, 2001. Language: English. ? Reviews addition, subtraction, multiplication, and division, with real-life applications. ? Outlines basic conversion instructions, which allows the student or professional chef to tailor recipes to his/her operations' needs. ? Specifies costing, which allows the student or professional...

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Book info: Culinary Math (Paperback, 192 pages) – Wiley, 2001. Language: English.

? Reviews addition, subtraction, multiplication, and division, with real-life applications. ? Outlines basic conversion instructions, which allows the student or professional chef to tailor recipes to his/her operations' needs. ? Specifies costing, which allows the student or professional chef to create a menu that is fully functional and meets the financial objectives of the operation. ? Spotlights (on chefs) will help the reader find useful applications for math principles.

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