(Išleidimo metai: 09-May-2025, Paperback / softback, Leidėjas: John Wiley & Sons Inc, ISBN-13: 9781394265862)
I am thrilled to bring you the fifth edition of Culinary Math. Julia Hill decided to retire from writing after 22 years of authoring this textbook together. Her influence remains a huge part of this edition. I have used the fourth edition with my Me...Daugiau...
(Išleidimo metai: 18-Apr-2016, Paperback / softback, Leidėjas: John Wiley & Sons Inc, ISBN-13: 9781119228677)
Ši knyga nebeleidžiama, tačiau mes Jums pranešime naudoto egzemplioriaus kainą
ALERT: WileyPLUS Learning Space retires on July 1, 2020 which means the materials for this course will be invalid and unusable. If your instructor has list this material for a course that runs after July 1, 2020, please contact them immedi...Daugiau...
(Išleidimo metai: 25-Mar-2016, Paperback / softback, Leidėjas: John Wiley & Sons Inc, ISBN-13: 9781118972724)
Ši knyga nebeleidžiama, tačiau mes Jums pranešime naudoto egzemplioriaus kainą
A math resource for foodservice professionals covers such topics as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures. Written by two former instructors at The Cu...Daugiau...
(Išleidimo metai: 18-Sep-2008, Paperback / softback, Leidėjas: John Wiley & Sons Inc, ISBN-13: 9780470455722)
Ši knyga nebeleidžiama, tačiau mes Jums pranešime naudoto egzemplioriaus kainą
Culinary Math: Math skills are an essential part of the day-to-day job functions of the professional chef. This book is designed to teach the culinary student or professional all the tools necessary to manage daily restaurant opera...Daugiau...
Linda Blocker, Julia Hill, The Culinary Institute of America (CIA)
(Išleidimo metai: 13-Sep-2007, Paperback / softback, Leidėjas: John Wiley & Sons Ltd, ISBN-13: 9780470068212)
Ši knyga nebeleidžiama, tačiau mes Jums pranešime naudoto egzemplioriaus kainą
A math resource for foodservice professionals covers such topics as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures. Written by two former instructors at The Culin...Daugiau...
