9780470508961 - math for the professional kitchen de the culinary institute of america (cia); dreesen, laura; nothnagel, michael; wysocki, susan (32 resultados)
Math for the Professional Kitchen
Wysocki, Susan,Nothnagel, Michael,Dreesen, Laura,The Culinary Institute of America (CIA)
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Librería: HPB-Red, Dallas, TX, Estados Unidos de AmericaHPB-Red
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EUR 18,76
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Paperback. Condición: 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.
Math for the Professional Kitchen
The Culinary Institute of America (CIA),Dreesen, Laura,Nothnagel, Michael,Wysocki, Susan
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Librería: Evergreen Goodwill, Seattle, WA, Estados Unidos de AmericaEvergreen Goodwill
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EUR 18,85
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paperback. Condición: Good.
Math for the Professional Kitchen
The Culinary Institute of America (CIA),Dreesen, Laura,Nothnagel, Michael,Wysocki, Susan
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Librería: Textbook Campus, Lexington, KY, Estados Unidos de AmericaTextbook Campus
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EUR 19,51
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paperback. Condición: Acceptable. Good for an âAcceptableâ copy. It might have light water damage/staining, cover and/or binding issues. There could more highlighting, annotations and/or underlining than normal or just general wear, but most will feel like this book could be called either âfairâ or âgood.â 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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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 30,40
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Math for the Professional Kitchen Format: Paperback
The Culinary Institute Of America (CIA); Dreesen, Laura; Nothnagel, Michael; Wysocki, Susan
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Librería: INDOO, Avenel, NJ, Estados Unidos de AmericaINDOO
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EUR 32,76
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Condición: New.
Math for the Professional Kitchen
Wysocki, Susan, Dreesen, Laura, Nothnagel, Michael, The Culinary Institute of America (CIA)
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Librería: Better World Books, Mishawaka, IN, Estados Unidos de AmericaBetter World Books
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EUR 32,78
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Condición: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 34,93
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Condición: As New. Unread book in perfect condition.
Math for the Professional Kitchen [Paperback] The Culinary Institute of America (CIA); Dreesen, Laura; Nothnagel, Michael and Wysocki, Susan
The Culinary Institute of America (CIA); Dreesen, Laura; Nothnagel, Michael and Wysocki, Susan
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Librería: Academic US, Piscataway, NJ, Estados Unidos de AmericaAcademic US
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EUR 38,22
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Paperback. Condición: New. Brand new. Excellent customer service.
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Librería: eCampus, Lexington, KY, Estados Unidos de AmericaeCampus
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EUR 40,60
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Condición: New.
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
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EUR 46,60
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Paperback. Condición: New. Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure to c…osting ingredients and setting menu prices, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questionsThe book is accompanied by instructor support materials including an Instructor's Manual, a Respondus test bank, and PowerPoint lecture notesThis is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes Math for the Professional Kitchen the ultimate math resource for every kitchen and every culinary classroom.
Math for the Professional Kitchen
The Culinary Institute Of America (CIA); Dreesen, Laura; Nothnagel, Michael; Wysocki, Susan
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Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
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EUR 40,12
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PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 45,27
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Condición: New. pp. viii + 309.
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 41,57
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Condición: New. pp. viii + 309 Illus.
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 41,51
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Condición: new.
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- Primera edición
Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 51,52
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Paperback. Condición: new. Paperback. Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of m…easure to costing ingredients and setting menu prices, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questionsThe book is accompanied by instructor support materials including an Instructor's Manual, a Respondus test bank, and PowerPoint lecture notesThis is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes Math for the Professional Kitchen the ultimate math resource for every kitchen and every culinary classroom. A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success. Ideal for students and working professionals, this book explains all the essential mathematical skills needed to run a successful, profitable food-industry operation. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 35,77
Envío por EUR 17,46Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New.
Math for the Professional Kitchen
The Culinary Institute Of America (CIA); Dreesen, Laura; Nothnagel, Michael; Wysocki, Susan
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Librería: Ubiquity Trade, Miami, FL, Estados Unidos de AmericaUbiquity Trade
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EUR 52,19
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Condición: New. Brand new! Please provide a physical shipping address.
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- Primera edición
Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 45,25
Envío por EUR 9,50Se envía de Irlanda a Estados Unidos de AmericaCantidad disponible: 15 disponibles
Condición: New. A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success. Ideal for students and working professionals, this book explains all the essential mathematical skills needed to run a successful, profitable food-industry operation. Num Pages: 320 pages, Illustrations. BIC C…lassification: PB; TTVC. Category: (P) Professional & Vocational. Dimension: 274 x 216 x 18. Weight in Grams: 702. . 2011. 1st Edition. Paperback. . . . .
Math for the Professional Kitchen
The Culinary Institute of America (CIA), Laura Dreesen, Michael Nothnagel, Susan Wysocki
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Librería: Chiron Media, Wallingford, Reino UnidoChiron Media
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EUR 38,60
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Paperback. Condición: New.
Math for the Professional Kitchen
The Culinary Institute Of America (CIA); Dreesen, Laura; Nothnagel, Michael; Wysocki, Susan
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 43,64
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Condición: New. In English.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 42,21
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Condición: As New. Unread book in perfect condition.
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 47,13
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Paperback. Condición: Brand New. 1st edition. 320 pages. 10.70x8.40x0.90 inches. In Stock.
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Librería: Kennys Bookstore, Olney, MD, Estados Unidos de AmericaKennys Bookstore
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EUR 54,53
Envío por EUR 9,06Se envía dentro de Estados Unidos de AmericaCantidad disponible: 15 disponibles
Condición: New. A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success. Ideal for students and working professionals, this book explains all the essential mathematical skills needed to run a successful, profitable food-industry operation. Num Pages: 320 pages, Illustrations. BIC C…lassification: PB; TTVC. Category: (P) Professional & Vocational. Dimension: 274 x 216 x 18. Weight in Grams: 702. . 2011. 1st Edition. Paperback. . . . . Books ship from the US and Ireland.
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Librería: THE SAINT BOOKSTORE, Southport, Reino UnidoTHE SAINT BOOKSTORE
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EUR 48,20
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Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days.
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Librería: GoldBooks, Denver, CO, Estados Unidos de AmericaGoldBooks
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EUR 73,96
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Paperback. Condición: new. New Copy. Customer Service Guaranteed.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 47,99
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Taschenbuch. Condición: Neu. Neuware - Essential math concepts for professional chefs and culinary studentsIdeal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of m…easure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider.Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more.\* Vital mathematical concepts are reinforced with easy-to-understand examples and review questions\* This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionalsMath for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.
MATH FOR THE PROFESSIONAL KITCHEN
The Culinary Institute Of America (CIA); Dreesen, Laura; Nothnagel, Michael; Wysocki, Susan
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Librería: Speedyhen, Hertfordshire, Reino UnidoSpeedyhen
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EUR 35,79
Envío por EUR 47,72Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Condición: NEW.
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- Primera edición
Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
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EUR 44,93
Envío por EUR 43,06Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of m…easure to costing ingredients and setting menu prices, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questionsThe book is accompanied by instructor support materials including an Instructor's Manual, a Respondus test bank, and PowerPoint lecture notesThis is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes Math for the Professional Kitchen the ultimate math resource for every kitchen and every culinary classroom. A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success. Ideal for students and working professionals, this book explains all the essential mathematical skills needed to run a successful, profitable food-industry operation. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Math for the Professional Kitchen
The Culinary Institute of America (CIA)|Laura Dreesen|Michael Nothnagel|Susan Wysocki
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Librería: moluna, Greven, Alemaniamoluna
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EUR 45,77
Envío por EUR 48,99Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Condición: New.
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- Primera edición
Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 80,76
Envío por EUR 31,94Se envía de Australia a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of m…easure to costing ingredients and setting menu prices, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questionsThe book is accompanied by instructor support materials including an Instructor's Manual, a Respondus test bank, and PowerPoint lecture notesThis is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes Math for the Professional Kitchen the ultimate math resource for every kitchen and every culinary classroom. A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success. Ideal for students and working professionals, this book explains all the essential mathematical skills needed to run a successful, profitable food-industry operation. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
