Applied Math for Food Service

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9780138492175: Applied Math for Food Service
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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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Labensky, Sarah R.
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Labensky, Sarah R.
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Book Description Pearson Education (US), United States, 1997. Paperback. Condition: New. Language: English . Brand New Book. Appropriate for Culinary and Food Service courses offered by Junior or Community Colleges and Vocational Schools.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. Seller Inventory # BZV9780138492175

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Sarah R. Labensky
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Book Description Pearson Education (US), United States, 1997. Paperback. Condition: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Appropriate for Culinary and Food Service courses offered by Junior or Community Colleges and Vocational Schools.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. Seller Inventory # BZV9780138492175

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Book Description Prentice Hall, 1997. Paperback. Condition: Brand New. 1st edition. 160 pages. 9.00x6.25x0.25 inches. In Stock. Seller Inventory # 0138492174

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