Labensky, Sarah R.
Applied math for food service /
Sarah R. Labensky.
- Upper Saddle River, N.J. : Prentice Hall, c1998.
- vii, 143 p. : ill. ; 23 cm.
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.
0138492174 (pbk.)
Food service--Mathematics.
Food service.
Hospitality industry--Management.
Food service management--Prices.
Restaurant management--Prices.
647.950151 / LAB