Culinary calculations : simplified math for culinary professionals / Terri Jones.
Material type:
TextPublication details: Hoboken, N.J. : Chichester : Wiley ; John Wiley [distributor], 2007Edition: 2nd editionDescription: 256 p. : illISBN: 9780471748168 (pbk.) :; 0471748161 (pbk.) :Subject(s): Food service -- MathematicsDDC classification: 647.9'5'0151 Summary: Accurately controlling food costs, portion size and food waste makes an important contribution to the profitability of a restaurant. This book helps those in the culinary arts get the maths knowledge and skills they need to succeed.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 647.950151 JON (Browse shelf(Opens below)) | Available | 06691552 |
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| 647.95 COU Food and beverage service / | 647.95 COU Food and beverage service / | 647.95 COU Food and beverage service / | 647.950151 JON Culinary calculations : simplified math for culinary professionals / | 647.95068 ALM Foodservice planning : layout, design, and equipment. | 647.95068 ALM Foodservice planning : layout, design, and equipment. | 647.95068 BIR Design and layout of foodservice facilities / |
Previous ed.: 2004.
Includes index.
Accurately controlling food costs, portion size and food waste makes an important contribution to the profitability of a restaurant. This book helps those in the culinary arts get the maths knowledge and skills they need to succeed.
Specialized.
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