Culinary Math
Format: Paperback
ISBN13: 9780471387404
Paperback|9780471387404
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Overview
' 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.
| ISBN-13 | 9780471387404 |
|---|---|
| ISBN-10 | 0471387401 |
| Weight | 0.56 Pounds |
| Dimensions | 6.00 x 0.37 x 9.07 In |
| List Price | $27.33 |
| Edition | 1st Edition |
| Format | Paperback |
|---|---|
| Language | English |
| Pages | 192 pages |
| Publisher | Wiley |
| Published On | 2001-12-17 |
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