Culinary math applies basic math concepts (such as addition, subtraction, multiplication, and division) to measuring, costing, and sizing. These skills are essential to the day-to-day work of the professional chef, and this book provides the necessary tools to help them manage business functions with success.
- ISBN10 0470179120
- ISBN13 9780470179123
- Publish Date 21 September 2007 (first published 17 December 2001)
- Publish Status Out of Print
- Out of Print 9 June 2011
- Publish Country US
- Imprint John Wiley & Sons Inc
- Edition 2nd Revised edition
- Language English