9781118972724 - culinary math von blocker, linda; hill, julia (20 Ergebnisse)
- Softcover
Anbieter: HPB-Red, Dallas, TX, USAHPB-Red
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EUR 16,90
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Paperback. Zustand: 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.
- Softcover
Anbieter: Textbook Campus, Lexington, KY, USATextbook Campus
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EUR 21,29
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- Softcover
Anbieter: GreatBookPrices, Columbia, MD, USAGreatBookPrices
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EUR 28,74
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Zustand: 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.
- Softcover
Anbieter: Textbooks_Source, Columbia, MO, USATextbooks_Source
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EUR 29,09
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paperback. Zustand: 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).
- Softcover
Anbieter: eCampus, Lexington, KY, USAeCampus
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EUR 49,57
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Zustand: Very Good.
- Softcover
Anbieter: GreatBookPrices, Columbia, MD, USAGreatBookPrices
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EUR 56,80
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Zustand: New.
- Softcover
Anbieter: GoldBooks, Denver, CO, USAGoldBooks
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EUR 54,23
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- Softcover
Anbieter: GreatBookPrices, Columbia, MD, USAGreatBookPrices
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Zustand: As New. Unread book in perfect condition.
- Softcover
Anbieter: eCampus, Lexington, KY, USAeCampus
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EUR 68,77
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Zustand: New.
- Softcover
Anbieter: Revaluation Books, Exeter, Vereinigtes KönigreichRevaluation Books
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EUR 57,97
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Paperback. Zustand: Brand New. 4th edition. 230 pages. 10.75x8.25x0.75 inches. In Stock.
- Softcover
Anbieter: Grand Eagle Retail, Bensenville, IL, USAGrand Eagle Retail
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EUR 74,51
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Paperback. Zustand: 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 y…ields, 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.
- Softcover
Anbieter: GreatBookPricesUK, Woodford Green, Vereinigtes KönigreichGreatBookPricesUK
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EUR 63,99
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Zustand: New.
- Softcover
Anbieter: GreatBookPricesUK, Woodford Green, Vereinigtes KönigreichGreatBookPricesUK
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EUR 74,19
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Zustand: As New. Unread book in perfect condition.
- Softcover
Anbieter: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandKennys Bookshop and Art Galleries Ltd.
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 82,04
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Zustand: 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. . . . .
- Softcover
Anbieter: GreatBookPricesUK, Woodford Green, Vereinigtes KönigreichGreatBookPricesUK
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EUR 90,86
EUR 17,60 VersandVersand von Vereinigtes Königreich nach USAAnzahl: Mehr als 20 verfügbar
Zustand: 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.
- Softcover
Anbieter: Ubiquity Trade, Miami, FL, USAUbiquity Trade
Verkäufer/-in kontaktierenVerkäufer/-in mit 4 SternenZustand: Neu
EUR 110,36
EUR 2,63 VersandVersand innerhalb von USAAnzahl: Mehr als 20 verfügbar
Zustand: New. Brand new! Please provide a physical shipping address.
- Softcover
Anbieter: Kennys Bookstore, Olney, MD, USAKennys Bookstore
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 103,74
EUR 9,21 VersandVersand innerhalb von USAAnzahl: 15 verfügbar
Zustand: 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.
- Softcover
Anbieter: moluna, Greven, Deutschlandmoluna
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EUR 73,32
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Zustand: 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, .
- Softcover
Anbieter: CitiRetail, Stevenage, Vereinigtes KönigreichCitiRetail
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EUR 84,59
EUR 43,41 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
Paperback. Zustand: 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 y…ields, 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.
- Softcover
Anbieter: AussieBookSeller, Truganina, VIC, AustralienAussieBookSeller
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 123,98
EUR 32,45 VersandVersand von Australien nach USAAnzahl: 1 verfügbar
Paperback. Zustand: 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 y…ields, 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.
