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Culinary math : principles and applications / Michael J. McGreal, Linda J. Padilla.

By: Contributor(s): Publisher: Orland Park, Illinois : American Technical Publishers, [2021]Copyright date: ©2021Edition: Third editionDescription: 292 pages : color illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0826942768
  • 9780826942760
Subject(s):
Contents:
Using math in foodservice operations -- Measuring in the professional kitchen -- Calculating measurements -- Converting measurements and scaling recipes -- Calculating percentages and ratios -- Calculating costs and menu prices -- Calculating revenue and expenses -- Analyzing profit and loss.
Summary: "Culinary Math Principles and Applications demonstrates how and why foodservice workers use math in the professional kitchen. This full-color, third edition includes access to digital resources that reinforce how math us used in culinary and hospitality settings."
Holdings
Cover image Item type Current library Home library Collection Shelving location Call number Materials specified Vol info URL Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Circulating textbook (3-week) NMC Library Circulating Textbooks CUL 102 1 Available 33039001531366

Culinary Concepts and Career Management

Includes index.

The included online learner resources can be accessed either through a web browser (atplearningresources.com; access code 267334) or by scanning the QR codes located at the start of each chapter.

Using math in foodservice operations -- Measuring in the professional kitchen -- Calculating measurements -- Converting measurements and scaling recipes -- Calculating percentages and ratios -- Calculating costs and menu prices -- Calculating revenue and expenses -- Analyzing profit and loss.