9780471748168 - Culinary Calculations: Simplified Math for Culinary Professionals de Jones, Terri (30 resultados)

Condición: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

paperback. Condición: Very Good.

Paperback. Condición: Fair. 2. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way. Workbook.

paperback. Condición: Good. 2nd Edition. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).

Softcover. Condición: Very Good. Estado de la sobrecubierta: No Dust Jacket. Second Edition. 213.4 X 15.2 X 274.3 millimeters; 256 pages.

Paperback. Condición: new. New Copy. Customer Service Guaranteed.

paperback. Condición: New. 2nd Edition. Ships in a BOX from Central Missouri! Ships same or next business day.�UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).

Condición: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.

Condición: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.

Soft cover. Condición: Good. Second Edition. Culinary Calculations 2nd ed. by Jones, Terri John Wiley, 2008, lst. ISBN: 9780471748168 Softcover in good condition. Text is clean and unmarked, binding tight, Cover is clean. This is a book for the professional chef or cook. It contains all the basics and charts for math for food professionals. How to figure cost of recipes, portion s, purchasing, inventory control etc. Appendix 1-6, some sample recipe, portion, bulk buying problems with answers, glossary, index, 2140 pages. Book.

Condición: As New. Unread book in perfect condition.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New.

Paperback. Condición: New. 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. Written in a non-technical, easy-to-understand style, the book features a case study that runs through all chapters, showing the various math concepts put into real-world practice. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and food service industryMath for the professional kitchenMath for the business side of the food service industryComputer applications for the food service industry Each chapter within these sections is rich with resources, including helpful callout boxes for particular formulas and concepts, example menus and price lists, and information tables. Review questions, homework problems, and the ongoing case study end each chapter.

Condición: new.

Paperback. Condición: new. Paperback. 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. Written in a non-technical, easy-to-understand style, the book features a case study that runs through all chapters, showing the various math concepts put into real-world practice. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and food service industryMath for the professional kitchenMath for the business side of the food service industryComputer applications for the food service industry Each chapter within these sections is rich with resources, including helpful callout boxes for particular formulas and concepts, example menus and price lists, and information tables. Review questions, homework problems, and the ongoing case study end each chapter. This book helps those in the culinary arts get the math knowledge and skills they need to succeed. The coverage begins with basic mathematical principles, all related to the foodservice industry, and progresses to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

paperback. Condición: New. In shrink wrap. Looks like an interesting title!

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New. pp. xiii + 240 Illus.

Condición: New. This book helps those in the culinary arts get the math knowledge and skills they need to succeed. The coverage begins with basic mathematical principles, all related to the foodservice industry, and progresses to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs. Num Pages: 256 pages, ill. BIC Classification: PBW; TTVC. Category: (P) Professional & Vocational. Dimension: 275 x 216 x 17. Weight in Grams: 708. . 2008. 2nd Edition. Paperback. . . . .

Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days.

Paperback. Condición: Brand New. 2nd edition. 240 pages. 10.75x8.50x1.00 inches. In Stock.

Condición: New. pp. xiii + 240 2nd Edition.

Condición: New. This book helps those in the culinary arts get the math knowledge and skills they need to succeed. The coverage begins with basic mathematical principles, all related to the foodservice industry, and progresses to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs. Num Pages: 256 pages, ill. BIC Classification: PBW; TTVC. Category: (P) Professional & Vocational. Dimension: 275 x 216 x 17. Weight in Grams: 708. . 2008. 2nd Edition. Paperback. . . . . Books ship from the US and Ireland.

Condición: New. Brand new! Please provide a physical shipping address.

Taschenbuch. Condición: Neu. Neu Neuware, Importqualität, auf Lager, Sofortversand - The math skills needed for a successful foodservice career-now in a new editionCulinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant.This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and foodservice industry Math for the professional kitchen Math for the business side of the foodservice industry Computer applications for the foodservice industryEach chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the even-numbered problems throughout the book.Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.

Paperback. Condición: new. Paperback. 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. Written in a non-technical, easy-to-understand style, the book features a case study that runs through all chapters, showing the various math concepts put into real-world practice. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and food service industryMath for the professional kitchenMath for the business side of the food service industryComputer applications for the food service industry Each chapter within these sections is rich with resources, including helpful callout boxes for particular formulas and concepts, example menus and price lists, and information tables. Review questions, homework problems, and the ongoing case study end each chapter. This book helps those in the culinary arts get the math knowledge and skills they need to succeed. The coverage begins with basic mathematical principles, all related to the foodservice industry, and progresses to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Paperback. Condición: New. 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. Written in a non-technical, easy-to-understand style, the book features a case study that runs through all chapters, showing the various math concepts put into real-world practice. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and food service industryMath for the professional kitchenMath for the business side of the food service industryComputer applications for the food service industry Each chapter within these sections is rich with resources, including helpful callout boxes for particular formulas and concepts, example menus and price lists, and information tables. Review questions, homework problems, and the ongoing case study end each chapter.

Paperback. Condición: new. Paperback. 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. Written in a non-technical, easy-to-understand style, the book features a case study that runs through all chapters, showing the various math concepts put into real-world practice. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and food service industryMath for the professional kitchenMath for the business side of the food service industryComputer applications for the food service industry Each chapter within these sections is rich with resources, including helpful callout boxes for particular formulas and concepts, example menus and price lists, and information tables. Review questions, homework problems, and the ongoing case study end each chapter. This book helps those in the culinary arts get the math knowledge and skills they need to succeed. The coverage begins with basic mathematical principles, all related to the foodservice industry, and progresses to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.