principles and applications McGreal, Michael J. creator author. Padilla, Linda J. author. text ilu 2021 Third edition. monographic eng 392 pages : illustrations ; 28 cm. 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. 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. Michael J. McGreal, Linda J. Padilla. Includes index. Cooking Mathematics Food service Mathematics TX652 .M3674 2021 647.9501/51 9780826942760 150818 20251107105507.0 18748438