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# 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

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1997 Paperback ****Gift Quaility book. Unread, unopened, unmarked book at a fair price. "...topics covered in this text are. absolutely necessary for culinary and hospitality standards."(Richard Doyon) Tight. Pristine. We ship within 24 hours, carefully wrapped. You found it! We sell books from New to Acceptable. We take care to be accurate in our description. Most of our books were gently read and in fine condition. BNCTucsonbooks ships daily. Proceeds from the sales of books support an endowed scholar. ...show less
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0138492174 BRAND NEW W/FAST SHIPPING! This item is: Applied Math for Food Service, 1st Ed., 1998, by Labensky, Sarah R.; FORMAT: Paperback; ISBN: 9780138492175. Choose Expedited for fastest shipping! Our 98%+ rating proves our commitment! We cannot ship to PO Boxes/APO address. To avoid ordering the wrong item, please check your item's ISBN number! ...show less
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