Applied Math for Food Service / Edition 1 by Sarah R. Labensky | 9780138492175 | Paperback | Barnes & Noble
Applied Math for Food Service / Edition 1

Applied Math for Food Service / Edition 1

3.5 2
by Sarah R. Labensky
     
 

ISBN-10: 0138492174

ISBN-13: 9780138492175

Pub. Date: 07/29/1997

Publisher: Pearson

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

Overview

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.

Product Details

ISBN-13:
9780138492175
Publisher:
Pearson
Publication date:
07/29/1997
Edition description:
New Edition
Pages:
160
Sales rank:
1,062,282
Product dimensions:
5.90(w) x 8.70(h) x 0.40(d)

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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