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1 Remote Warehouse Mathematics- Applied

Applied Math for Food Service

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Applied Math for Food Service Cover

 

Synopses & Reviews

Publisher Comments:

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.

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.

Product Details

ISBN:
9780138492175
Author:
Labensky, Sarah R.
Publisher:
Prentice Hall
Location:
Upper Saddle River, N.J. :
Subject:
Reference
Subject:
Mathematics
Subject:
Applied
Subject:
Food service
Subject:
Hospitality, Travel & Tourism
Subject:
Food service -- Mathematics.
Subject:
Industries - Hospitality, Travel & Tourism
Subject:
General Mathematics
Subject:
Mathematics-Applied
Copyright:
Edition Description:
Trade paper
Series Volume:
no. 33
Publication Date:
July 1997
Binding:
TRADE PAPER
Grade Level:
College/higher education:
Language:
English
Illustrations:
Yes
Pages:
160
Dimensions:
8.8 x 6 x 0.4 in 218 gr

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Science and Mathematics » Mathematics » Applied

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