- Softcover
- Used
Seller: CampusBear, Coppell, TX, U.S.A.CampusBear
AbeBooks seller since March 26, 2019
Condition: Used - Fair
US$ 35.68
Quantity: 1 available
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A budget study copy. All pages present and text fully readable, that is what we guarantee. Expect heavy use: extensive highlighting or writing throughout, worn or damaged cover, creased or bent spine, bumped corners, loosening binding, stains, or localized water exposure. Cosmetic condition is not represented as good. May include library or previous-owner markings and stickers. Access codes, CDs, DVDs, and other bundled supplements may not beincluded and should be assumed used or missing unless the listing explicitly states otherwise.
Seller Inventory # C7129R00006U
- Title
- Culinary Math
- Author
- Blocker, Linda; Hill, Julia
- Publisher
- Wiley
- Publication year
- 2016
- Condition
- Fair
- Binding
- paperback
- Language
- English
- ISBN 10
- 1118972724
- ISBN 13
- 9781118972724
- Edition
- 4th Edition
- Item weight
- 24 ounces
- Dimensions
- 8x0x10
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.
"Synopsis" may belong to another edition of this title.
About the Author
LINDA BLOCKER currently teaches the math of the hospitality industry at SUNY Delhi. Prior to teaching at SUNY Delhi, she was on the faculty of The Culinary Institute of America. During her years at the CIA, she taught culinary math. She also spent many years involved in her family's gourmet food business, Meredith Mountain Farms.
JULIA HILL taught cost control and culinary math at The Culinary Institute of America for fifteen years. Prior to her teaching position at the CIA, she was a public accountant and a restaurant manager.
THE CULINARY INSTITUTE OF AMERICA, founded in 1946, is the world's premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor's degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.
"About the title" may belong to another edition of this title.
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