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Applied Math for Food Service 1st Edition

4.4 out of 5 stars 9 customer reviews
ISBN-13: 978-0138492175
ISBN-10: 0138492174
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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.

About the Author

"Sarah R. Labensky," CCP, Director of the Mississippi University for Women Culinary Arts Institute and co-author of "On Cooking: A Textbook of Culinary Fundamentals"

"Eddy Van Damme," Pastry Chef and Director of the pastry arts program, Houston Community College

"Priscilla Martel," food writer and baking instructor, co-author of "The Best Bread Ever," and contributing editor of "The New Cook's Catalogue"

"Klaus Tenbergen," CMB, CEPC, ASBPB, German Master Baker and Chef Instructor at The School of Culinary Arts at Kendall College

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Product Details

  • Paperback: 160 pages
  • Publisher: Pearson; 1 edition (August 8, 1997)
  • Language: English
  • ISBN-10: 0138492174
  • ISBN-13: 978-0138492175
  • Product Dimensions: 5.9 x 0.4 x 8.7 inches
  • Shipping Weight: 8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #210,462 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: 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!
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Format: 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.
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Format: Paperback Verified Purchase
Extremely easy read, great tool to use for the kitchen. There are step by step math problems for conversions and quantifying recipes that even math-phobic people will understand. Even though the book is from the late nineties, it still is not outdated.
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By A Customer on July 31, 2002
Format: 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.
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Format: Paperback Verified Purchase
This book was required for my class and it is one of the few books I will be keeping. It was very helpful and has many calculations and measurements listed in the back.
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