Title
Applied Math For Food Service
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A Handbook For Food Service Costing Acquaints Readers With The Basics Of Food Cost Controls Through Practical Techniques Useful In Realworld Situations. This Book Presents The Mathematical Skills Necessary For Food Service Professionals Through A Common Sense, Stepbystep 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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What are the dimensions of the book? A: The book measures five point nine one inches in length, zero point five one inches in width, and eight point nine inches in height.
- Q: How many pages does this book have? A: This book contains one hundred sixty pages, providing a comprehensive guide for food service professionals.
- Q: What type of binding does the book have? A: The book features a paperback binding, making it lightweight and easy to handle.
- Q: Who is the author of the book? A: The author of the book is Sarah R. Labensky, who brings expertise in food service and applied mathematics.
- Q: What is the main focus of the book? A: The main focus of the book is food cost controls, providing practical techniques for real-world situations in food service.
- Q: How can I apply the techniques in this book? A: You can apply the techniques by following the step-by-step approach to learn about yield tests and calculating recipe costs.
- Q: Is this book suitable for beginners? A: Yes, this book is suitable for beginners as it introduces basic mathematical skills necessary for food service professionals.
- Q: Can experienced chefs benefit from this book? A: Yes, experienced chefs can benefit from the practical techniques and common sense approach presented in the book.
- Q: What real-life situations does the book cover? A: The book covers real-life situations such as yield tests and calculating food cost percentages.
- Q: How should I store this book to keep it in good condition? A: Store the book in a cool, dry place, standing upright or flat to avoid bending the cover or pages.
- Q: Is there any specific care needed for this book? A: There are no specific care instructions, but keep it away from moisture and direct sunlight to maintain its condition.
- Q: What if the book arrives damaged? A: If the book arrives damaged, contact the seller for return or replacement options.
- Q: Can I return the book if I'm not satisfied? A: Yes, most sellers provide a return policy if you are not satisfied with the book.
- Q: Is this book appropriate for culinary students? A: Yes, this book is appropriate for culinary students looking to enhance their understanding of food cost controls.
- Q: What makes this book a valuable reference? A: This book is a valuable reference due to its practical insights and techniques that are essential for any food service operation.