Applied Math for Food Service

ISBN-10: 0138492174

ISBN-13: 9780138492175

Edition: 1998

Authors: Sarah R. Labensky

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Description:

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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Book details

List price: $51.40
Copyright year: 1998
Publisher: Prentice Hall PTR
Publication date: 7/29/1997
Binding: Paperback
Pages: 160
Size: 6.25" wide x 9.00" long x 0.25" tall
Weight: 0.440
Language: English

Introduction
Measurements and Conversions
Recipe Conversions
Unit and Recipe Costing
Yield Tests
Inventory and Food Cost Percentages
Controlling Food Costs
Menu Pricing
Appendix
Glossary
Index
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