Applied Math for Food Service

Paperback | July 29, 1997

bySarah R. Labensky

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A Handbook for Food Service Costing acquaints readers with the basics of food cost controls through practical techniques useful in real-world situations. This book presents the mathematical skills necessary for food service professionals through a common sense, step-by-step approach and real life situations such as yield tests, the calculation of recipe costs, and the use of food cost percentages. It ensures that 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. A valuable reference book for any food service professional.

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From Our Editors

A Handbook for Food Service Costing acquaints readers with the basics of food cost controls through practical techniques useful in real-world situations.This book presents the mathematical skills necessary for food service professionals through a common sense, step-by-step approach and real life situations such as yield tests, the calc...

From the Publisher

A Handbook for Food Service Costing acquaints readers with the basics of food cost controls through practical techniques useful in real-world situations. This book presents the mathematical skills necessary for food service professionals through a common sense, step-by-step approach and real life situations such as yield tests, th...

From the Jacket

A Handbook for Food Service Costing acquaints readers with the basics of food cost controls through practical techniques useful in real-world situations. This book presents the mathematical skills necessary for food service professionals through a common sense, step-by-step approach and real life situations such as yield tests, the c...

Format:PaperbackDimensions:160 pages, 8.7 × 5.9 × 0.4 inPublished:July 29, 1997Publisher:Pearson Education

The following ISBNs are associated with this title:

ISBN - 10:0138492174

ISBN - 13:9780138492175

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Extra Content

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.

From Our Editors

A Handbook for Food Service Costing acquaints readers with the basics of food cost controls through practical techniques useful in real-world situations.This book presents the mathematical skills necessary for food service professionals through a common sense, step-by-step approach and real life situations such as yield tests, the calculation of recipe costs, and the use of food cost percentagesz It ensures that 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.