McGreal, Michael J., <br/><br/>
Culinary math :  principles and applications / 
Michael J. McGreal, Linda J. Padilla. 
 - Third edition. 
 - 392 pages :  illustrations ;  28 cm. 
<br/><br/> Includes index. 
<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. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9780826942760 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking--Mathematics.<br/>Food service--Mathematics.
<br/><br/><label>LC Class. No.: </label>TX652  / .M3674 2021 
<br/><br/><label>Dewey Class. No.: </label>647.9501/51