Dimensions
224 x 275 x 14mm
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. Three appendices are included for reference: Using a Calculator, Common Item Yields and Conversion Tables. It also includes more homework problems that provide students with extra practice on basic math concepts.
