Math for the Professional Kitchen
Autor CIAen Limba Engleză Paperback – 19 sep 2011
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Specificații
ISBN-13: 9780470508961
ISBN-10: 0470508965
Pagini: 320
Dimensiuni: 215 x 276 x 16 mm
Greutate: 0.68 kg
Ediția:New.
Editura: Wiley
Locul publicării:Hoboken, United States
ISBN-10: 0470508965
Pagini: 320
Dimensiuni: 215 x 276 x 16 mm
Greutate: 0.68 kg
Ediția:New.
Editura: Wiley
Locul publicării:Hoboken, United States
Public țintă
Culinary students and professors will use this book as a main text for culinary math courses, or as a supplemental text for a variety of fundamental cooking and restaurant management courses. The book will also appeal to professional chefs as a kitchen reference and for a quick review of basic math principles.Cuprins
Notă biografică
Susan Wysocki (left) has had a career as a banker, a chef, and a college professor. She has been teaching in the business management department at The Culinary Institute of America since 1999. In addition, she is the owner and operator of Babycakes Café in Poughkeepsie, New York, where she lives with her two sons, Alex and Oliver. Michael Nothnagel (center) has taught mathematics at the high school, community college, and university levels for the past 14 years. He has been a faculty member at The Culinary Institute of America since 2006. He also constructs crossword puzzles for major newspapers and other venues. Laura Dreesen (right) has been with The Culinary Institute of America for 15 years. During that time, she has taught mathematics, cost control, introduction to computers, and computers in the food business and is coauthor of the college's personal finance course. She is an avid gardener and a foodie through and through.
Descriere
A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success. Ideal for students and working professionals, this book explains all the essential mathematical skills needed to run a successful, profitable food-industry operation.