0

# Applied Math for Food Service - 98 edition

ISBN13: 978-0138492175
ISBN10: 0138492174

Summary: This book acquaints students with the basics of food cost controls by providing a foundation of practical techniques useful in real-world situations. Among these are yield tests, the calculation of recipe costs, and the use of food cost percentages. It further ensures that these future chefs are familiar with accurate measurements, portion control and proper food handling, which are essential to the healthy bottom line of any food service operation. Presents the mat
hematical skills necessary for food service professionals through a common sense, step-by-step approach using real life situations rather than algebraic formulas. This provides students with real-world applications for what they learn. Includes a detailed instructor's manual that assists the instructor plan classes, homework and quizzes; outlines lecture notes; provides additional student exercises; overhead transparencies; and solutions to all problems and questions. Provides extensive pedagogical aids throughout:
• End-of-chapter review questions.
• "Stop and think" boxed questions (What if. . . ) throughout the text.
• Boxed formulas and definitions throughout.
• Glossary.
• Perforated pages for assignments to be turned in.
Summary: This book acquaints students with the basics of food cost controls by providing a foundation of practical techniques useful in real-world situations. Among these are yield tests, the calculation of recipe costs, and the use of food cost percentages. It further ensures that these future chefs are familiar with accurate measurements, portion control and proper food handling, which are essential to the healthy bottom line of any food service operation. Presents the mathematical skills necessary for food service professionals through a common sense, step-by-step approach using real life situations rather than algebraic formulas. This provides students with real-world applications for what they learn. Includes a detailed instructor's manual that assists the instructor plan classes, homework and quizzes; outlines lecture notes; provides additional student exercises; overhead transparencies; and solutions to all problems and questions. Provides extensive pedagogical aids throughout:
• End-of-chapter review questions.
• "Stop and think" boxed questions (What if. . . ) throughout the text.
• Boxed formulas and definitions throughout.
• Glossary.
• Perforated pages for assignments to be turned in.
...show less

Cover: Paperback
Publisher: Prentice Hall, Inc.
Published: 07/29/1997
International: No

View Author Bio

List Price: \$54.00
Used \$27.54
Save \$26.46 (49%)
• FREE shipping over \$25
• In stock
• 30-day returns
Condition:
Order this book in the next 16 hours and 31 minutes and it ships by Noon CT tomorrow!
New \$49.01
Marketplace sellers starting at \$13.47

19 more offers below.

Additional Sellers for Applied Math for Food Service
Just for you, we curate a growing list of independent booksellers, giving you even MORE choices when shopping for your textbooks.

Filter by:   All (19)  |  New (8)  |  Very Good (3)  |  Good (3)  |  Acceptable (5)

Price

Condition
Seller
\$27.54
FREE! s/h

Very Good

Columbia, MO
Ships Ground DIRECTLY from Textbooks.com for FREE! Very good condition (Certified Used). Trackable expedited shipping options available.
\$24.88
+\$3.99 s/h
VeryGood
Kings Ridge Media
Appleton, WI
1997-07-29 Paperback UsedGood Excellent customer service. May ship from alternate location depending on your zip code and availability. Satisfaction guaranteed! ! Ships from US. Please allow 1-3 weeks for delivery outside US. ...show less
\$27.54
+\$3.99 s/h
VeryGood
Textbookcenter.com
Columbia, MO
Ships same day or next business day via UPS (Priority Mail for AK/HI/APO/PO Boxes)! Used sticker and some writing and/or highlighting. Used books may not include working access code or dust jacket.
Page:   1
 Close