000			02118cam a22003977i 4500
001			18748438
003			OSt
005			20220321173831.0
008			150818t20152015ilua 001 0 eng d
010			_a 2015460973
020			_a9780826942371
020			_a0826942377
035			_a(OCoLC)ocn900166735
040			_aHC7 _cHC7 _erda _dSJY _dDLC
042			_alccopycat
050	0	0	_aTX652 _b.M3674 2015
082	0	0	_a647.9501/51 _223
100	1		_aMcGreal, Michael J., _eauthor.
245	1	0	_aCulinary math : _bprinciples and applications / _cMichael J. McGreal, Linda J. Padilla.
250			_aSecond edition.
264		1	_aOrland Park, Illinois : _bAmerican Technical Publishers, _c[2015]
264		4	_c©2015
300			_a262 pages : _billustrations ; _c28 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
500			_a"Digital Resources included"-- Front cover.
505			_a1. 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.
520			_a""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.
650		0	_aCooking _xMathematics.
650		0	_aFood service _xMathematics.
700	1		_aPadilla, Linda J., _eauthor.
942			_2lcc _c29
999			_c297782 _d297782