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Culinary Calculations: Simplified Math For Culinary Professionals,New Bill W. Hornaday (Editor) Macdonaldbayne Himself Describes How HeCulinary Calculations, Second Edition Provides The Mathematical Knowledge And Skills That Are Essential For A Successful Career In Today'S Competitive Food Service Industry. This Userfriendly Guide Starts With Basic Principles Before Introducing More Specialized Topics Like Costing, Ap Ep, Menu Pricing, Recipe Conversion And Costing, And Inventory Costs. Written In A Nontechnical, Easytounderstand Style, The Book Features A Case Study That Runs