Culinary Calculations: Simplified Math for Culinary Professionals

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Culinary Calculations: Simplified Math for Culinary Professionals
Wiley | ISBN: 0471748161 | 2008-03-10 | PDF | 256 pages | 2 Mb

The math skills needed for a successful foodservice career—now in a new edition

Culinary 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.

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