000			01741cam a22003257i 4500
001			18748438
003			OSt
005			20251107105507.0
008			150818t2021 ilua r 001 0 eng d
020			_a9780826942760
040			_cost
050	0	0	_aTX652 _b.M3674 2021
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			_aThird edition.
264		1	_aOrland Park, Illinois : _bAmerican Technical Publishers, _c[2021]
264		4	_c♭2021
300			_a392 pages : _billustrations ; _c28 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
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.
520			_aCulinary 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.
650		0	_aCooking _xMathematics.
650		0	_aFood service _xMathematics.
700	1		_aPadilla, Linda J., _eauthor.
942			_2lcc _c29
999			_c304625 _d304625