ISBN: 9781118972724 - culinary math (19 Ergebnisse)

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paperback. Zustand: 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 copy. 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.…

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).

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Zustand: New.

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Zustand: New. pp. 240.

Zustand: New. pp. 240.

Zustand: New.

Zustand: As New. Unread book in perfect condition.

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. . . . .…

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.…

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

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.…

Paperback. Zustand: Brand New. 4th edition. 230 pages. 10.75x8.25x0.75 inches. In Stock.

Kartoniert / Broschiert. 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, .

Taschenbuch. Zustand: Neu. Neuware - 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.…