000 03151cam a22003618i 4500
001 23958312
003 OSt
005 20260929095919.0
008 241219s2025 nju 001 0 eng
010 _a 2024060603
020 _a9781394265862
_q(paperback)
020 _z9781394265886
_q(epub)
035 _a23958312
040 _aDLC
_beng
_erda
_cDLC
_dDLC
042 _apcc
050 0 0 _aTX652
_b.B5844 2025
082 0 0 _a641.501/51
_223/eng/20250131
100 1 _aBlocker, Linda,
_eauthor.
245 1 0 _aCulinary math /
_cLinda Blocker.
250 _aFifth edition.
264 1 _aHoboken, New Jersey :
_bJohn Wiley & Sons Inc.,
_c2025.
300 _axii, 242 pages :
_billustrations ;
_c25 cm.
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
500 _aRevised edition of: Culinary math / Linda Blocker + Julia Hill. Fourth edition. Hoboken, New Jersey : Wiley, [2016]
500 _aIncludes index.
505 _a1: Basic Math Concepts -- Part 1: Whole Numbers, Fractions, Decimals, and Percentages -- 2: Customary Units of Measure -- 3: Metric Measures -- 4: Measurement Conversion Part 1—Basic Conversion of Units of Measure -- 5: Measurement Conversion Part 2—Converting Weight and Volume Mixed Measures -- 6: Advanced Conversions between Weight and Volume -- 7: Yield Percent -- 8: Applying Yield Percent -- 9: Finding Cost -- 10: Edible Portion Cost -- 11: Recipe Costing -- 12: Yield Percent: When to Ignore It -- 13: Recipe Size Conversion -- 14: Kitchen Ratios.
520 _a"I am thrilled to bring you the fifth edition of Culinary Math. Julia Hill decided to retire from writing after 22 years of authoring this textbook together. Her influence remains a huge part of this edition. I have used the fourth edition with my Menu Planning and Controls students at the State University of New York at Delhi since it was published. This new edition is the result of that. I truly enjoy teaching students the applied math concepts covered in this textbook. Many of them begin college without confidence in their ability to learn math. Learners who have chosen the foodservice industry as their career path have a unique advantage when they learn the concepts covered in this textbook. They gain the knowledge necessary to correctly complete the calculations associated with a successful foodservice operation while discovering that they are more capable of understanding math than they thought. It is amazing to witness this realization. This new edition offers more - more practice and more insight. More practice means more support for learners who need an opportunity to work up to more difficult problems with introductory practice. In addition to the new practice and homework problems, content has been clarified, and student success tips are now at the beginning of every chapter practice section"--
_cProvided by publisher.
650 0 _aCooking
_xMathematics.
776 0 8 _iOnline version:
_aBlocker, Linda.
_tCulinary math.
_bFifth edition
_dHoboken, New Jersey : John Wiley & Sons Inc., 2025
_z9781394265886
_w(DLC) 2024060604
942 _2lcc
_c29
999 _c306851
_d306851