principles and applications McGreal, Michael J. creator author. Padilla, Linda J. author. text ilu 2015 2015 Second edition. monographic eng

print

262 pages : illustrations ; 28 cm ""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. 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. Michael J. McGreal, Linda J. Padilla. Includes index. "Digital Resources included"-- Front cover. Cooking Mathematics Food service Mathematics TX652 .M3674 2015 647.9501/51 9780826942371 0826942377 2015460973 HC7 150818 20220321173831.0 18748438