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Math for the Professional Kitchen

Math for the Professional Kitchen


作者  /  The Culinary Institute of America (CIA)/ Laura Dreesen/ Michael Nothnagel/ Susan Wysocki

出版社 / John Wiley & Sons Singapore Pte.

出版日期 / 2011/09/06

商品語言 / 英文

裝訂 / 平裝

定價 / NT$1,575

售價 / NT$ 1,575 ※ 特價商品,不再折扣

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Math for the Professional Kitchen 其它優惠/消息


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內容簡介

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, it covers crucial information that will benefit every foodservice provider. 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 This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever–important bottom line.







詳細資料

誠品26碼 /2681230958002
ISBN 13 /9780470508961
ISBN 10 /0470508965
EAN /9780470508961

頁數309
尺寸27.4X21.8X1.5CM
裝訂平裝
級別
語言英文
成份





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