02118cam a22003977i 4500 18748438 OSt 20220321173831.0 150818t20152015ilua 001 0 eng d 2015460973 9780826942371 0826942377 (OCoLC)ocn900166735 HC7 HC7 rda SJY DLC lccopycat TX652 .M3674 2015 647.9501/51 23 McGreal, Michael J., author. Culinary math : principles and applications / Michael J. McGreal, Linda J. Padilla. Second edition. Orland Park, Illinois : American Technical Publishers, [2015] ©2015 262 pages : illustrations ; 28 cm text txt rdacontent unmediated n rdamedia volume nc rdacarrier Includes index. "Digital Resources included"-- Front cover. 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. ""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. Cooking Mathematics. Food service Mathematics. Padilla, Linda J., author. lcc 29 297782 297782 0 0 lcc 0 0 12 12 20 2022-03-03 35 90.00 1 TX652 .M3674 2015 50000003281499 2023-09-07 08:22:37 2023-08-24 c. 1 90.00 2022-03-03 6