Culinary math / (Registro nro. 306851)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03151cam a22003618i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 23958312 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260929095919.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241219s2025 nju 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2024060603 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781394265862 |
| Qualifying information | (paperback) |
| Canceled/invalid ISBN | 9781394265886 |
| Qualifying information | (epub) |
| 035 ## - | |
| System control number | 23958312 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Description conventions | rda |
| Transcribing agency | DLC |
| Modifying agency | DLC |
| 042 ## - | |
| Authentication code | pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX652 |
| Item number | .B5844 2025 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.501/51 |
| Edition number | 23/eng/20250131 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Blocker, Linda, |
| Relator term | author. |
| 245 10 - TITLE STATEMENT | |
| Title | Culinary math / |
| Statement of responsibility, etc. | Linda Blocker. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Fifth edition. |
| 264 #1 - | |
| Place of production, publication, distribution, manufacture | Hoboken, New Jersey : |
| Name of producer, publisher, distributor, manufacturer | John Wiley & Sons Inc., |
| Date of production, publication, distribution, manufacture, or copyright notice | 2025. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii, 242 pages : |
| Other physical details | illustrations ; |
| Dimensions | 25 cm. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | unmediated |
| Media type code | n |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | volume |
| Carrier type code | nc |
| Source | rdacarrier |
| 500 ## - GENERAL NOTE | |
| General note | Revised edition of: Culinary math / Linda Blocker + Julia Hill. Fourth edition. Hoboken, New Jersey : Wiley, [2016] |
| General note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1: Basic Math Concepts -- Part 1: Whole Numbers, Fractions, Decimals, and Percentages -- 2: Customary Units of Measure -- 3: Metric Measures -- 4: Measurement Conversion Part 1—Basic Conversion of Units of Measure -- 5: Measurement Conversion Part 2—Converting Weight and Volume Mixed Measures -- 6: Advanced Conversions between Weight and Volume -- 7: Yield Percent -- 8: Applying Yield Percent -- 9: Finding Cost -- 10: Edible Portion Cost -- 11: Recipe Costing -- 12: Yield Percent: When to Ignore It -- 13: Recipe Size Conversion -- 14: Kitchen Ratios. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "I am thrilled to bring you the fifth edition of Culinary Math. Julia Hill decided to retire from writing after 22 years of authoring this textbook together. Her influence remains a huge part of this edition. I have used the fourth edition with my Menu Planning and Controls students at the State University of New York at Delhi since it was published. This new edition is the result of that. I truly enjoy teaching students the applied math concepts covered in this textbook. Many of them begin college without confidence in their ability to learn math. Learners who have chosen the foodservice industry as their career path have a unique advantage when they learn the concepts covered in this textbook. They gain the knowledge necessary to correctly complete the calculations associated with a successful foodservice operation while discovering that they are more capable of understanding math than they thought. It is amazing to witness this realization. This new edition offers more - more practice and more insight. More practice means more support for learners who need an opportunity to work up to more difficult problems with introductory practice. In addition to the new practice and homework problems, content has been clarified, and student success tips are now at the beginning of every chapter practice section"-- |
| Assigning source | Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooking |
| General subdivision | Mathematics. |
| 776 08 - | |
| Relationship information | Online version: |
| Main entry heading | Blocker, Linda. |
| Title | Culinary math. |
| Edition | Fifth edition |
| Place, publisher, and date of publication | Hoboken, New Jersey : John Wiley & Sons Inc., 2025 |
| International Standard Book Number | 9781394265886 |
| Record control number | (DLC) 2024060604 |
| 942 ## - | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Libro mb |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Biblioteca de Mayagüez | Biblioteca de Mayagüez | Colección General mb | 14/09/2026 | 35 = University Books Inc. | 65.00 | TX652 .B5844 2025 | 52000003299444 | 14/09/2026 | c. 1 | 65.00 | 14/09/2026 | Libro mb |