Math for the Professional Kitchen

by Laura Dreesen, Susan Wysocki, Michael Nothnagel, et al.

Book Overview

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...

• Format: Paperback
• Language: English
• ISBN: 0470508965
• ISBN13: 9780470508961
• Release Date: July 2013
• Publisher: Wiley
• Length: 320 Pages
• Weight: 1.60 lbs.
• Dimensions: 0.7" x 8.4" x 10.7"