Isbn: 9781118972724 - Culinary Math (18 results)

Paperback. Condition: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.

paperback. Condition: Acceptable. Item is in ROUGH condition. Still usable though. Priced with this condition in mind. Assume it may have significant water damage/staining, cover and/or binding issues, and/or a loose page or two that are with the book. If you are picky, please donât buy this item and look for a more expensive copy. All of our books come with a 30 day, money back guarantee. Item does not include any supplemental items such as access codes, discs, etc. Order ships quickly!CS.…

Paperback. Condition: Good. Fourth Edition. The book is in good condition with some signs of wear on the cover and spine, typical for a trade paperback. There are no inscriptions or library markings present. The binding is intact, and the pages are clean and unmarked. unknown (trade paperback, no jacket).…

paperback. Condition: Good. 4th Edition. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).

Condition: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

paperback. Condition: Fair. 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. …

Paperback. Condition: new. New Copy. Customer Service Guaranteed.

Condition: As New. Unread book in perfect condition.

Condition: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

Condition: New.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: New. Written by two former instructors at The Culinary Institute of America, this revised and updated guide 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. Num Pages: 240 pages, illustrations. BIC Classification: PB; TTVC. Category: (P) Professional & Vocational. Dimension: 277 x 215 x 11. Weight in Grams: 568. . 2016. 4th Edition. Paperback. . . . .…

Condition: New.

Condition: New. Brand new! Please provide a physical shipping address.

Condition: New. Written by two former instructors at The Culinary Institute of America, this revised and updated guide 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. Num Pages: 240 pages, illustrations. BIC Classification: PB; TTVC. Category: (P) Professional & Vocational. Dimension: 277 x 215 x 11. Weight in Grams: 568. . 2016. 4th Edition. Paperback. . . . . Books ship from the US and Ireland.…

Paperback. Condition: Brand New. 4th edition. 230 pages. 10.75x8.25x0.75 inches. In Stock.

Condition: New. Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, .