Applied math for food service / Sarah R. Labensky.
By: Labensky, Sarah R
.
Publisher: Upper Saddle River, N.J. : Prentice Hall, c1998Description: vii, 143 p. : ill. ; 23 cm.ISBN: 0138492174 (pbk.).Subject(s): Food service -- Mathematics | Food service | Hospitality industry -- Management | Food service management -- Prices | Restaurant management -- PricesDDC classification: 647.950151
Contents:
1. Measurements and conversions - 2. Recipe conversions - 3. Unit and recipe costing - 4. Yield tests - 5. Inventory and food cost percentages - 6. Controlling food costs - 7. Menu Pricing - Appendix.
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 2, BayNo 7 |
647.950151 LAB (Browse shelf) | 1 | Available | SHTEx,70002,03,GR | 5000158959 |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 647.950151 JON Culinary calculations : | 647.950151 JON 2008 Culinary calculations : | 647.950151 LAB Applied math for food service / | 647.950151 LAB Applied math for food service / | 647.950151 MAC 2010 Culinary math : | 647.950151 MAC 2010 Culinary math : | 647.950151 STR Math principles for food service occupations / |
Includes index.
1. Measurements and conversions - 2. Recipe conversions - 3. Unit and recipe costing - 4. Yield tests - 5. Inventory and food cost percentages - 6. Controlling food costs - 7. Menu Pricing - Appendix.