| 000 | 01740cam a22003614a 4500 | ||
|---|---|---|---|
| 001 | 13480173 | ||
| 003 | OSt | ||
| 005 | 20150814150815.0 | ||
| 008 | 040204s2004 nyua 001 0 eng | ||
| 010 | _a 2004002213 | ||
| 020 | _a0471469343 [paperback] | ||
| 040 |
_aDLC _cDLC _dDLC _dDLC |
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| 042 | _apcc | ||
| 082 | 0 | 0 | _222 |
| 100 | 1 | _aHill, Julie | |
| 245 | 1 | 0 |
_aCulinary math / _cJulia Hill and Linda Blocker |
| 250 | _aSecond edition | ||
| 260 |
_aHoboken, New Jersey : _bJohn Wileyand Sons Incorporation, _cc2004 |
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| 300 |
_ax, 228 pages : _billustrations ; _c28 cm. |
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| 336 |
_atext _2rdacontent |
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| 337 |
_aunmediated _2rdamedia |
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| 338 |
_avolume _2rdacarrier |
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| 504 | _aIncludes appendices, glossary and index | ||
| 505 | _aContents: Chapter 1 Math basics -- Chapter 2 Customary units of measure -- Chapter 3 Metric measures -- Chapter 4 Basic conversion of units of measure within volume or weight -- Chapter 5 Converting to and from mixed measures within weight and volume -- Chapter 6 Advanced conversions with units of measure between weight and volume -- Chapter 7 Yield percent -- Chapter 8 Applying yield percent in the kitchen -- Chapter 9 Finding cost -- Chapter 10 edible portion cost -- Chapter 11 Recipe costing -- Chapter 12 Ignoring yield percent in ordering and costing -- Chapter 13 Beverage costing -- Chapter 14 recipe size conversion -- Chapter 15 Kitchen ratios | ||
| 541 |
_xRene Osorno _yHRM and Tourism _zHRM |
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| 541 |
_xRene Osorno _yHRM and Tourism _zHRM |
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| 546 | _aEnglish | ||
| 650 | 0 |
_aCooking _xMathematics. |
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| 700 | 1 | _aBlocker, Linda | |
| 942 |
_2ddc _cREF |
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| 998 |
_ckirsty[new] _d3/23/2015 |
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| 998 |
_cida[checked] _d07/27/2015 |
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| 999 |
_c3009 _d3009 |
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