McGreal, Michael J., <br/><br/>
Culinary math :  principles and applications / 
Michael J. McGreal, Linda J. Padilla. 
 - Second edition. 
 - 262 pages :  illustrations ;  28 cm 
<br/><br/> Includes index.  "Digital Resources included"-- Front cover. 
<br/><br/>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 -- Appendix -- Glossary -- Index. 
<br/><br/> ""Culinary Math Principles and Applications" demonstrates how and why foodservice workers use math in the professional kitchen. This popular text-workbook helps learners grasp culinary math principles and applications through an engaging and well-illustrated style. Interactive learner resources provide opportunities for reinforcement and further examples of math used in culinary settings. This educational resource can serve as a basis for college culinary math, foodservice math, and hospitality math courses." -- Provided by Publisher. 
<br/><br/><label>ISBN: </label>9780826942371 0826942377 
<br/><br/><label>LCCN: </label>2015460973 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking--Mathematics.<br/>Food service--Mathematics.
<br/><br/><label>LC Class. No.: </label>TX652  / .M3674 2015 
<br/><br/><label>Dewey Class. No.: </label>647.9501/51