9781118972724 - culinary math de blocker, linda; hill, julia (20 resultados)
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Librería: HPB-Red, Dallas, TX, Estados Unidos de AmericaHPB-Red
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EUR 16,89
Envío por EUR 3,29Se envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
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.
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Librería: Textbook Campus, Lexington, KY, Estados Unidos de AmericaTextbook Campus
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EUR 21,27
Envío por EUR 4,37Se envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
paperback. Condición: Acceptable. Item is in ROUGH condition. Still usable though. Priced with this condition in mind. Assume it may have significant water damage/staining, cover and/or binding issues, and/or a loose page or two that are with the book. If you are picky, please donât buy this item and look for a more expensive co…py. 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 28,72
Envío por EUR 2,31Se envía dentro de Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
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.
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Librería: Textbooks_Source, Columbia, MO, Estados Unidos de AmericaTextbooks_Source
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EUR 29,07
Envío por EUR 3,50Se envía dentro de Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
paperback. Condición: Good. 4th 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).
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Librería: eCampus, Lexington, KY, Estados Unidos de AmericaeCampus
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EUR 49,53
Envío por EUR 3,50Se envía dentro de Estados Unidos de AmericaCantidad disponible: 3 disponibles
Condición: Very Good.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 56,76
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Condición: New.
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Librería: GoldBooks, Denver, CO, Estados Unidos de AmericaGoldBooks
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EUR 54,18
Envío por EUR 4,82Se envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. New Copy. Customer Service Guaranteed.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 66,32
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Condición: As New. Unread book in perfect condition.
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Librería: eCampus, Lexington, KY, Estados Unidos de AmericaeCampus
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EUR 68,71
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Condición: New.
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 57,91
Envío por EUR 14,65Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: Brand New. 4th edition. 230 pages. 10.75x8.25x0.75 inches. In Stock.
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 74,45
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe… yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills. Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. 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 63,93
Envío por EUR 17,58Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 6 disponibles
Condición: New.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Como Nuevo
EUR 74,11
Envío por EUR 17,58Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 6 disponibles
Condición: As New. Unread book in perfect condition.
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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 82,04
Envío por EUR 9,50Se envía de Irlanda a Estados Unidos de AmericaCantidad disponible: 15 disponibles
Condición: New. Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and… U.S. Num Pages: 240 pages, illustrations. BIC Classification: PB; TTVC. Category: (P) Professional & Vocational. Dimension: 277 x 215 x 11. Weight in Grams: 568. . 2016. 4th Edition. Paperback. . . . .
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Aceptable
EUR 90,77
Envío por EUR 17,58Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
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.
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Librería: Ubiquity Trade, Miami, FL, Estados Unidos de AmericaUbiquity Trade
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 110,27
Envío por EUR 2,63Se envía dentro de Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New. Brand new! Please provide a physical shipping address.
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Librería: Kennys Bookstore, Olney, MD, Estados Unidos de AmericaKennys Bookstore
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 103,66
Envío por EUR 9,20Se envía dentro de Estados Unidos de AmericaCantidad disponible: 15 disponibles
Condición: New. Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and… U.S. Num Pages: 240 pages, illustrations. BIC Classification: PB; TTVC. Category: (P) Professional & Vocational. Dimension: 277 x 215 x 11. Weight in Grams: 568. . 2016. 4th Edition. Paperback. . . . . Books ship from the US and Ireland.
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Librería: moluna, Greven, Alemaniamoluna
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 73,32
Envío por EUR 48,99Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New. Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, .
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Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 84,50
Envío por EUR 43,37Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe… yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills. Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 123,68
Envío por EUR 32,42Se envía de Australia a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe… yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills. Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
