Nothnagel Michael (58 results)

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Condition: good.

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Paperback. Condition: New. Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure to costing ingredients and setting menu prices, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questionsThe book is accompanied by instructor support materials including an Instructor's Manual, a Respondus test bank, and PowerPoint lecture notesThis is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes Math for the Professional Kitchen the ultimate math resource for every kitchen and every culinary classroom.…

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: New. pp. viii + 309.

Condition: New. pp. viii + 309 Illus.

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Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: New. In English.

Condition: New.

Paperback or Softback. Condition: New. Vade Mecum F�r Unternehmensk�ufe. Book.

Condition: As New. Unread book in perfect condition.

Paperback. Condition: New. Print on Demand. Unlock a Comprehensive Guide to Alkaloid Pharmacology! This book delves into the fascinating world of alkaloids, the potent chemical compounds found in plants. The author presents a comprehensive overview of the physiological effects of these substances, exploring their interactions with the nervous system, circulation, and other bodily functions. Through the lens of scientific research, the book sheds light on the therapeutic applications of alkaloids like quinine, morphine, and cocaine. It examines the delicate balance between their medicinal properties and potential toxicity, highlighting the importance of careful dosage and administration. The author traces the historical significance of alkaloids, discussing their use in traditional medicine and their pivotal role in the development of modern pharmaceuticals. Along the way, the book uncovers the intriguing stories behind the discovery of these compounds, revealing the contributions of renowned scientists and the impact of alkaloids on human health. This book is a valuable resource for students, researchers, and practitioners interested in pharmacology, chemistry, and natural medicine. It provides a comprehensive understanding of the pharmacological properties of alkaloids and their implications for both scientific research and clinical practice. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. …

Condition: NEW.

Condition: New.

6. Aufl. XI, 947 S. Leinenband der Zeit mit goldgeprägtem Rückentitel (leicht berieben, Rücken abgelöst). Innengelenke leicht angeplatzt. Durchgehend schwach gebräunt. Sonst innen in schöner Erhaltung. Sprache: Deutsch.

PF. Condition: New.

Paperback. Condition: New. Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure to costing ingredients and setting menu prices, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questionsThe book is accompanied by instructor support materials including an Instructor's Manual, a Respondus test bank, and PowerPoint lecture notesThis is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes Math for the Professional Kitchen the ultimate math resource for every kitchen and every culinary classroom.…

Condition: New. In German.