Applied Math for Food Service by Sarah R Labensky
Appropriate for Culinary and Food Service courses offered by Junior or Community Colleges and Vocational Schools. This book acquaints students with the basics of food cost controls by providing a foundation of practical techniques useful in real-world situations. Among these are yield tests, the calculation of recipe costs, and the use of food cost percentages. It further ensures that these future chefs are familiar with accurate measurements, portion control and proper food handling, which are essential to the healthy bottom line of any food service operation.| SKU | Unavailable |
| ISBN 13 | 9780138492175 |
| ISBN 10 | 0138492174 |
| Title | Applied Math for Food Service |
| Author | Sarah R Labensky |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Pearson Education (US) |
| Year published | 1997-09-01 |
| Number of pages | 160 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |