Applied math for food service / Sarah R. Labensky.
| Author/creator | Labensky, Sarah R. |
| Format | Book |
| Publication Info | Upper Saddle River, N.J. : Prentice Hall, ©1998. |
| Description | vii, 143 pages : illustrations ; 23 cm |
| Subjects |
| Contents | Ch. 1. Measurements and Conversions -- Ch. 2. Recipe Conversions -- Ch. 3. Unit and Recipe Costing -- Ch. 4. Yield Tests -- Ch. 5. Inventory and Food Cost Percentages -- Ch. 6. Controlling Food Costs -- Ch. 7. Menu Pricing. |
| Review | "Today's food service professional must master more than the basics of bechamel, butchering, and bread-baking. He or she must be equally skilled in the business of food service. Applied Math For Food Service is a unique worktext of math skills designed to support and complement any course in culinary arts." "By applying basic math skills in the context of real-world situations, this workbook encourages students to progress logically through a series of common mathematical applications."--BOOK JACKET. |
| General note | Includes index. |
| LCCN | 97022923 |
| ISBN | 0138607680 |
| ISBN | 9780138607685 |
| ISBN | 0138492174 |
| ISBN | 9780138492175 |