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Culinary Math
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.
228 pages, Paperback
First published November 26, 2001
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November 12, 2022
bakers math was explained so much easier in this book than in my other classes!
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November 26, 2011A basic textbook on this subject.
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