Culinary Math

by Julia Hill, Linda Blocker

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.

Genres: Cookbooks, Food, Nonfiction

228 pages, Paperback

First published November 26, 2001

About the author

Julia Hill taught cost control and culinary math at The Culinary Institute of America for fifteen years. Prior to her teaching position at the CIA, she was a public accountant and restaurant manager.

Reviews

[Jen · Rating 4 out of 5]

bakers math was explained so much easier in this book than in my other classes!

[Eric Hines]

A basic textbook on this subject.