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Math for the Professional Kitchen | 1:a upplagan
- Danskt band, Engelska, 2011
- Författare: Laura Dreesen, Michael Nothnagel, Susan Wysocki
- Betyg:
431
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Beskrivning
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 questions
The book is accompanied by instructor support materials including an Instructor's Manual, a Respondus test bank, and PowerPoint lecture notes
This 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.
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 questions
The book is accompanied by instructor support materials including an Instructor's Manual, a Respondus test bank, and PowerPoint lecture notes
This 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.
Om denna bok
Math for the Professional Kitchen av Laura Dreesen, Michael Nothnagel och Susan Wysocki är en Danskt band bok med 320 sidor på Engelska. Detta är den 1:a upplagan som utgavs 2011 av John Wiley And Sons Ltd.
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Produktinformation
Kategori:
Okänd
Bandtyp:
Danskt band
Språk:
Engelska
ISBN:
9780470508961
Upplaga:
1
Utgiven:
2011-09-30
Förlag:
John Wiley And Sons Ltd
Sidantal:
320