Name: math for the professional kitchen (en Inglés)
Price: 51750.00 CLP
Availability: InStock
Author: The Culinary Institute of America (Cia) ; Dreesen, Laura ; Nothnagel, Michael
ISBN: 9780470508961

portada math for the professional kitchen (en Inglés)

Formato

Libro Físico

Autor

The Culinary Institute of America (Cia)

Laura Dreesen

Michael Nothnagel

Editorial

Wiley

Año

2011

Idioma

Inglés

N° páginas

272

Encuadernación

Tapa Blanda

Dimensiones

27.2 x 21.3 x 1.8 cm

Peso

0.68 kg.

ISBN13

9780470508961

Categorías

Cocina general y recetas

math for the professional kitchen (en Inglés)

The Culinary Institute of America (Cia) (Autor) · Laura Dreesen (Autor) · Michael Nothnagel (Autor) · Wiley · Tapa Blanda

Libro Físico

$ 51.750

$ 86.250

Ahorras: $ 34.500

40% descuento

Envío normal

Origen: Reino Unido (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Lunes 27 de Mayo y el Martes 04 de Junio.

Lo recibirás en cualquier lugar de Chile entre 1 y 3 días hábiles luego del envío.

Reseña del libro "math for the professional kitchen (en Inglés)"

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 and foodservice industry. 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 - The book is accompanied by instructor support materials including an Instructor's Manual, a Respondus test bank, and PowerPoint lecture notes - This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes Math for the Professional Kitchen the ultimate math resource for every kitchen and every culinary classroom.