Applied Math for Food Service

by Sarah R. Labensky

A Handbook for Food Service Costing acquaints readers with the basics of food cost controls through practical techniques useful in real-world situations. This book presents the mathematical skills necessary for food service professionals through a common sense, step-by-step approach and real life situations such as yield tests, the calculation of recipe costs, and the use of food cost percentages. It ensures that 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. A valuable reference book for any food service professional.

160 pages, Paperback

First published August 8, 1997

Reviews

[Elizabeth · Rating 3 out of 5]

Information Density The book contains a significant amount of information that requires careful reading. Every chapter adds a new layer to the overall picture created by the author. It is the kind of material that might require a second reading to fully grasp all the nuances. Check out the link for a helpful summary of the key facts. >>> https://script.google.com/macros/s/AK...