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Applied Math for Food Service |  | Author: Sarah R. Labensky
Publisher: Prentice Hall
Category: Book
List Price: $38.80
Buy Used: $9.34
as of 7/30/2010 13:00 MDT details
You Save: $29.46 (76%)
New (11) Used (32) from $9.34
Seller: wisepenny123
Rating:  3 reviews
Sales Rank: 336687
Media: Paperback
Pages: 160
Number Of Items: 1
Shipping Weight (lbs): 0.5
Dimensions (in): 8.9 x 6 x 0.2
ISBN: 0138492174
Dewey Decimal Number: 647.950151
EAN: 9780138492175
ASIN: 0138492174
Publication Date: August 8, 1997
Availability: Usually ships in 1-2 business days
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Product Description
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.
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| Customer Reviews:
 Applied Math for Food Service August 29, 2009
Nancy Schneeloch
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.
 Required for an OSU course August 1, 2002
I had to buy this book for an OSU Hotel and Restaurant course.
The book does have good measurement charts but not enough examples.
 not worth even half the price February 6, 2005
Jill the Nutrition Nut (CA)
2 out of 2 found this review helpful
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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