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eBook Applied Math for Food Service epub

by Sarah R. Labensky

eBook Applied Math for Food Service epub
  • ISBN: 0138607680
  • Author: Sarah R. Labensky
  • Genre: Cookbooks
  • Subcategory: Professional Cooking
  • Language: English
  • Publisher: Prentice Hall; Teachers Guide edition (June 1, 1998)
  • Pages: 143 pages
  • ePUB size: 1257 kb
  • FB2 size 1677 kb
  • Formats azw doc mbr txt


Applied Math for Food Se. .has been added to your Cart

Applied Math for Food Se.has been added to your Cart. 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.

Start by marking Applied Math for Food Service as Want to Read .

Start by marking Applied Math for Food Service as Want to Read: Want to Read savin. ant to Read. 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 A Handbook for Food Service Costing acquaints readers with the basics of food cost controls through practical techniques useful in real-world situations.

by Sarah R. Labensky. A Handbook for Food Service Costing acquaints readers with the basics of food cost controls through practical techniques useful in real-world situations. It ensures that chefs are familiar with accurate measurements

Sarah R. Labensky, Asst. Professor, Woosong University, Mississippi University for Women. This book acquaints students with the basics of food cost controls by providing a foundation of practical techniques useful in real-world situations.

Sarah R. 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.

By (author) Sarah R. Close X. Learn about new offers and get more deals by joining our newsletter.

A valuable reference book for any food service professional. Every textbook comes with a 21-day "Any Reason" guarantee. Published by Prentice Hall.

Flag for inappropriate content. saveSave Applied Math for Food Service by . Labensky NEW For Later. Determine the amount of food that can be provided for the price charged, while still covering expenses and making a reasonable profit. catering company, is preparing 75 boxed lunelrer, wlrich will each contain a 4-ounce serving of fuit ralnrl, Another event scheduled for the same day lEludt's li'uit salad on a buffet designed to serve 150,Srtt, ltt t

Sarah Ross Labensky, American culinary educator. Named Woman Entrepreneur of Year, Mississippi University Women, 2007. Member of International Association Culinary Professionals (board directors 1999-2006, secretary-treasurer 2002, vice president 2003, president 2004, certified). src "/web/img/loading. gif" data-src "/web/show-photo. jpg?id 944641&cache false" alt "Other photo of Sarah Ross Labensky" class "gallery img" height "167". Other photo of Sarah Ross Labensky.

Chef Sarah Labensky Currently a professor of culinary arts at Woosong University's Sol International . She is co-author of On Cooking: A Textbook of Culinary Fundamentals (Pearson, 5/e update, 2014) and Math for Bakers DVD.

Chef Sarah Labensky Currently a professor of culinary arts at Woosong University's Sol International Culinary Arts School in Daejeon, Korea, Chef Sarah Labensky was previously Founding Director of the Culinary Arts Institute at Mississippi University for Women, as well as a professor of culinary arts at Scottsdale (Arizona) Community College. Chef Sarah has also owned restaurants in Columbus, MS and spent many years as a working pastry cook and caterer.

Mathematics,Probability and Statistics,Applied Mathematics. Introduction to Methods of Applied Mathematics or Advanced Mathematical Methods for Scientists. 6 MB·56,027 Downloads. This book is a translation of the original Zadlmia z olimpiad matematycznych, Vol. I, published. Introduction to Insurance Mathematics: Technical and Financial Features of Risk Transfers. Edexcel AS and A level Mathematics Pure Mathematics Year 1/AS Textbook + e-book. 33 MB·20,456 Downloads·New! are the market-leading and most trusted resources for AS and A level Mathematics.

Comments: (7)
Opilar
Product as expected.
Doktilar
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.
Fearlessrunner
Perfect...on time looks like new. Thank you
Mavegar
great book
zmejka
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.
Error parents
Great book
Direbringer
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!
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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