Math Principles for Food Service Occupations

Math Principles for Food Service Occupations (6th ed.), by Anthony J. Strianese and Pamela P. Strianese, is a practical textbook for students and professionals in the foodservice industry (ISBN 9781435488823). It covers essential math topics—basic arithmetic, fractions, percentages, recipe scaling, yield and portioning, costing, pricing, and calculator use—applied to foodservice operations. The text provides step-by-step examples, practice problems and real-world kitchen scenarios to build competency in recipe conversion, inventory and cost control. Designed for culinary and foodservice programs and frontline managers, the book emphasizes hands-on application so readers can perform accurate measurements, cost analyses and portion calculations in commercial kitchens.

Includes:
1x Math Principles for Food Service Occupations

Features:
Author: Anthony J. Strianese; Pamela P. Strianese
Book Title: Math Principles for Food Service Occupations
Language: English
ISBN: 9781435488823
Subject: Food service mathematics
Publisher: Delmar, Cengage Learning
Format: Hardcover
Genre: Textbook
Publication Year: 2012
Features: Color illustrations; new edition features
Country of Origin: United States
Type: Book
Narrative Type: Expository
Intended Audience: Students
Edition: 6th edition
Number of Pages: 373
Unit Quantity: 1
Unit Type: Unit

Condition: Used – Excellent