Culinary Calculations: Simplified Math for Culinary Professionals by Jones, Terri - 2008-03-10

UsedGood. The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.

Very Good. All orders ship SAME or NEXT business day. Expedited shipments will be received in 1-5 business days within the United States. We proudly ship to APO/FPO addresses. 100% Satisfaction Guaranteed!

paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book.

Wiley, 2008-03-10. Paperback. Good. Textbook, May Have Highlights, Notes and/or Underlining, BOOK ONLYNO ACCESS CODE, NO CD, Ships with Emailed Tracking

John Wiley & Sons , pp. xiii + 240 2nd Edition . Papeback. Used.

Paperback / softback. New. This book helps those in the culinary arts get the math knowledge and skills they need to succeed. The coverage begins with basic mathematical principles, all related to the foodservice industry, and progresses to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs.

Wiley, 2008-03-10. Paperback. New. New. In shrink wrap. Looks like an interesting title!

John Wiley & Sons Inc, 2007. Paperback. New. 2nd edition. 240 pages. 10.75x8.50x1.00 inches.