Applied Math for Food Service [Paperback]

Sarah R. Labensky (Author)

Book Description

ISBN-10: 0138492174 | ISBN-13: 978-0138492175 | Publication Date: August 8, 1997 | Edition: 1

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.

Editorial Reviews

From the Back Cover

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.

Product Details

• Paperback: 160 pages
• Publisher: Prentice Hall; 1 edition (August 8, 1997)
• Language: English
• ISBN-10: 0138492174
• ISBN-13: 978-0138492175
• Product Dimensions: 8.9 x 6 x 0.2 inches
• Shipping Weight: 8 ounces (View shipping rates and policies)
• Average Customer Review: 3.3 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #89,220 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars Applied Math for Food Service, August 29, 2009

By 

Nancy Schneeloch - See all my reviews
(REAL NAME)   

This review is from: Applied Math for Food Service (Paperback)

I really appreciate buying my text books from Amazon this way. You can really save a lot of money when purchasing and make better money when selling. My professor turned me on to this book to help me figure out how to apply the math for recipe conversions, yield factors, measurement conversions, food cost percentages, etc.... Math has never been one of my better subjects, therefore this book spells it out very easily.

2 of 3 people found the following review helpful:

2.0 out of 5 stars not worth even half the price, February 5, 2005

By 

Jill the Nutrition Nut (CA) - See all my reviews

This review is from: Applied Math for Food Service (Paperback)

This author doesn't do a very good job of explaining concepts, and does not give enough examples. When you convert a recipe to a larger number of servings and end up with 2.9375 cups of something, would you really measure 2-15/16 cups of something? Would the average food service student know whether to convert that to ounces, or even how to convert a decimal to a fraction? Even my instructor hates this book and is looking for a replacement. I wouldn't be so bitter if I had only paid $5, which is what this book is really worth!

1 of 2 people found the following review helpful:

3.0 out of 5 stars Required for an OSU course, July 31, 2002

By A Customer

This review is from: Applied Math for Food Service (Paperback)

I had to buy this book for an OSU Hotel and Restaurant course.
The book does have good measurement charts but not enough examples.