Culinary math : principles and applications / Michael J. McGreal, Linda J. Padilla.
Editor: Orland Park, Illinois : American Technical Publishers, [2021]Fecha de copyright: ♭2021Edición: Third editionDescripción: 392 pages : illustrations ; 28 cmTipo de contenido:- text
- unmediated
- volume
- 9780826942760
- 647.9501/51 23
- TX652 .M3674 2021
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro mb | Biblioteca de Mayagüez Colección General mb | TX652 .M3674 2021 (Navegar estantería(Abre debajo)) | c. 1 | Disponible | 52000003299238 |
Includes index.
1. Using Math in Foodservice Operations -- 2. Measuring in the Professional Kitchen -- 3. Calculating Measurements -- 4. Converting Measurements and Scaling Recipes -- 5. Calculating Percentages and Ratios -- 6. Calculating Costs and Menu Prices -- 7. Calculating Revenue and Expenses -- 8. Analyzing Profit and Loss.
Culinary Math Principles and Applications demonstrates how and why food service workers use math in the professional kitchen. This full-color third edition includes access to digital resources that reinforce how math is used in culinary and hospitality settings. Whether this text/workbook is used in a college course, an apprenticeship program, or in a career and technical education classroom, learners will benefit from its well-illustrated and engaging style.