Applied Math for Food Service - Softcover

Sarah, Labensky

Softcover

ISBN 10: 0138492174 ISBN 13: 9780138492175

Verlag: Financial Times Prentice Hall, 1997

Inhaltsangabe

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.

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Reseña del editor

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.

Details zur Ausgabe

• Verlag: Financial Times Prentice Hall
• Erscheinungsdatum: 1997
• Sprache: Englisch
• ISBN 10: 0138492174
• ISBN 13: 9780138492175
• Einband: Tapa blanda
• Anzahl der Seiten: 160
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Riccardo Bacigalupo; riccardo.bacigalupo@sanoma.it; ; Sanoma Italia Via Arconati, 1 �; Milano; 20135; Italien