Applied Math for Food Service
Sarah R. Labensky, Mississippi University for Women

ISBN-10: 0138492174
ISBN-13: 9780138492175

Publisher: Prentice Hall
Copyright: 1998
Format: Paper; 160 pp
Published: 07/29/1997

Suggested retail price: $35.20
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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.

  • Presents the mathematical skills necessary for food service professionals through a common sense, step-by-step approach using real life situations rather than algebraic formulas. This provides students with real-world applications for what they learn.
  • Includes a detailed instructor's manual that assists the instructor plan classes, homework and quizzes; outlines lecture notes; provides additional student exercises; overhead transparencies; and solutions to all problems and questions.
  • Provides extensive pedagogical aids throughout:

    • End-of-chapter review questions. Pg.___

    • “Stop and think” boxed questions (What if. . . ) throughout the text. Pg.___

    • Boxed formulas and definitions throughout. Pg.___

    • Glossary. Pg.___

    • Perforated pages for assignments to be turned in. Pg.___



Introduction.


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.


Glossary.


Index.

  • Instructor's Manual
    Labensky
    © 1998 | Prentice Hall | Paper; 96 pages | Instock
    ISBN-10: 0138607680 | ISBN-13: 9780138607685


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