Kód: 09380334
Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, ... celý popis
78.51 €
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Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S.
Zaradenie knihy Knihy po anglicky Technology, engineering, agriculture Other technologies & applied sciences Other vocational technologies & trades
78.51 €
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