Culinary Calculations

Discover the essential math skills needed for success in the culinary arts with Culinary Calculations by Terri Jones. Published by John Wiley & Sons Inc in 2007, this comprehensive guide spans 256 pages and is now in its second edition. Perfect for students and professionals in the foodservice industry, this book covers fundamental mathematical principles tailored specifically for culinary applications.

Enhance your expertise as you progress from basic concepts to advanced topics such as costing, AP/EP, recipe conversion, menu pricing, and inventory management. Whether you're involved in hotel and catering trades or simply passionate about cooking, Culinary Calculations equips you with the mathematical tools necessary for effective decision-making and successful operations in the kitchen. Elevate your culinary career today with this indispensable resource!