Applied Math for Food Service - Brossura

Labensky, Sarah R.

Brossura

ISBN 10: 0138492174 ISBN 13: 9780138492175

Casa editrice: Pearson College Div, 1997

Riassunto

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.

Su questo libro

Product Description

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.

Dettagli dell'edizione

• Editore: Pearson College Div
• Data di pubblicazione: 1997
• Lingua: Inglese
• ISBN 10: 0138492174
• ISBN 13: 9780138492175
• Rilegatura: Copertina flessibile
• Numero edizione: 1
• Numero di pagine: 143
• Contatto del produttore: non disponibile
• Persona responsabile: Riccardo Bacigalupo; riccardo.bacigalupo@sanoma.it; ; Sanoma Italia Via Arconati, 1 �; Milano; 20135; Italia