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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...
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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.
schovat popis- Nakladatel: John Wiley & Sons Inc
- Kód:
- Rok vydání: 2016
- Jazyk: Angličtina
- Vazba: Brožovaná
- Počet stran: 240
- Šířka balení: 27.4 cm
- Výška balení: 21.6 cm
- Hloubka balení: 1.3 cm
- Váha balení: 676 g
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