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Culinary Math
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ISBN
:
9780471387404
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Publisher
:
Wiley
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Subject
:
Mathematics, Business & Management, Industry & Industrial Studies
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Binding
:
PAPERBACK
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Pages
:
224
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Year
:
2001
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2486.0
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Description
? Reviews addition, subtraction, multiplication, and division, with real-life applications. ? Outlines basic conversion instructions, which allows the student or professional chef to tailor recipes to his/her operations' needs. ? Specifies costing, which allows the student or professional chef to create a menu that is fully functional and meets the financial objectives of the operation. ? Spotlights (on chefs) will help the reader find useful applications for math principles.
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