000			01977cam a2200385 i 4500
001			on1269020769
003			OCoLC
005			20250812151821.0
008			210923t20212021ilua 001 0 eng d
020			_a0826942768 _q(paperback)
020			_a9780826942760 _q(paperback)
035			_a.b59851624
035			_a(OCoLC)1269020769
040			_aAP8 _beng _erda _cAP8 _dOCLCO _dNHM _dOCLCQ _dOCLCO _dOCLCQ _dSFR _dMiTN
092			_a647.9501 _bM1785c 2021
100	1		_aMcGreal, Michael J.,
245	1	0	_aCulinary math : _bprinciples and applications / _cMichael J. McGreal, Linda J. Padilla.
250			_aThird edition.
264		1	_aOrland Park, Illinois : _bAmerican Technical Publishers, _c[2021]
264		4	_c©2021.
300			_a292 pages : _bcolor illustrations ; _c28 cm.
336			_atext _btxt _2rdacontent.
337			_aunmediated _bn _2rdamedia.
338			_avolume _bnc _2rdacarrier.
500			_aIncludes index.
500			_aThe 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.
505	0		_aUsing 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.
520			_a"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."
650		0	_aCooking _xMathematics.
650		0	_aFood service _xMathematics.
700	1		_aPadilla, Linda J.,
907			_a.b59851624 _b01-05-24 _c10-04-23
999			_c525002 _d525002