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Applied Math for Food Service

Sarah R. Labensky




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 | #681443 in Books |  1997-08-08 | Ingredients: Example Ingredients | Original language:English | PDF # 1 |  8.70 x.40 x5.90l,.47 | File type: PDF | 160 pages

||0 of 0 people found the following review helpful.| Five Stars|By Grace Lozano|Perfect...on time looks like new. Thank you|0 of 0 people found the following review helpful.| Five Stars|By Rachyl|Product as expected.|0 of 0 people found the following review helpful.| Five Stars|By aye|great book|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 thr

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 accur...

You easily download any file type for your device.Applied Math for Food Service   |  Sarah R. Labensky. Just read it with an open mind because none of us really know.

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