Culinary calculations : simplified math for culinary professionals / Terri Jones.

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TextPublication details: New Jersey: John Wiley & Sons, Inc., 2004.Description: ix, 198 p.: ill.; 28 cmISBN:

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Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Books	Reserved and General Collection Section	Olivarez College Learning Resource Center			Res 647.95015 J710 2004 (Browse shelf(Opens below))					Available			RES 002010

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Previous	RES 647.95 F789 2011 The theory of hospitality and catering: for levels 3 and 4	RES 647.95 M823 2006 Culinary creation: an introduction to foodservice and wold cuisine	RES 647.95 M823 2006 Culinary creation: an introduction to foodservice and wold cuisine	Res 647.95015 J710 2004 Culinary calculations : simplified math for culinary professionals /	RES 647 95068 Ah52 2005 Food and beverage services	RES 647.95068 An261 2008 Textbook of food and beverage management	RES 647.95068 An261 2008 Food & Beverage Management/	Next

Includes index.

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