Linked Data Explorerhttp://worldcat.org/entity/work/id/2657046
Culinary math
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http://schema.org/description
- "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."
- "Step-by-step methods for understanding foodservice math and using it appropriately in the kitchen."
http://schema.org/workExample
- http://www.worldcat.org/oclc/636831205
- http://www.worldcat.org/oclc/778923024
- http://www.worldcat.org/oclc/46575079
- http://www.worldcat.org/oclc/905520664
- http://www.worldcat.org/oclc/54372607
- http://www.worldcat.org/oclc/47940214
- http://www.worldcat.org/oclc/729915118
- http://www.worldcat.org/oclc/84152894