Culinary Math
Released: Jan 01, 2008
Publisher: John Wiley&Sons, Inc.
Format: Paperback, 228 pages
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Description:
This Second Edition provides the tools to manage the back-of-the-house business function of every kitchen with maximum efficiency and profitability. Easy-to-understand material covers basic math skills, applications, and costing, including topics on inventory, yield percentage, and statistics.
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