01741cam a22003257i 4500 18748438 OSt 20251107105507.0 150818t2021 ilua r 001 0 eng d 9780826942760 ost TX652 .M3674 2021 647.9501/51 23 McGreal, Michael J., author. Culinary math : principles and applications / Michael J. McGreal, Linda J. Padilla. Third edition. Orland Park, Illinois : American Technical Publishers, [2021] ♭2021 392 pages : illustrations ; 28 cm. text txt rdacontent unmediated n rdamedia volume nc rdacarrier 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. Cooking Mathematics. Food service Mathematics. Padilla, Linda J., author. lcc 29 304625 304625 0 0 lcc 0 0 12 12 20 2025-10-30 115 = Caribbean Library Consulting Corp. 89.99 0 TX652 .M3674 2021 52000003299238 2025-10-30 00:00:00 c. 1 89.99 2025-10-30 29