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Applied Math for Food Service

Applied Math for Food Service - 98 edition

ISBN13: 978-0138492175

Cover of Applied Math for Food Service 98 (ISBN 978-0138492175)
ISBN13: 978-0138492175
ISBN10: 0138492174
Cover type:
Edition/Copyright: 98
Publisher: Prentice Hall, Inc.
Published: 1998
International: No
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Applied Math for Food Service - 98 edition

ISBN13: 978-0138492175

Sarah R. Labensky

ISBN13: 978-0138492175
ISBN10: 0138492174
Cover type:
Edition/Copyright: 98
Publisher: Prentice Hall, Inc.

Published: 1998
International: No
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.

Author Bio

Labensky, Sarah R. : Scottsdale Community College

Table of Contents

Introduction.
1. Measurements and Conversions.
2. Recipe Conversions.
3. Unit and Recipe Costing.
4. Yield Tests.
5. Inventory and Food Cost Percentages.
6. Controlling Food Costs.
7. Menu Pricing.
Appendix.
Glossary.
Index.

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