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