Math Principles for Food Service Occupations
by Anthony Strianese, Pamela Strianese
This book introduces mathematical principles essential for food service occupations, focusing on practical applications like recipe scaling, portion control, and financial computations. It equips readers with the tools to succeed in culinary and hospitality roles through clear, industry-specific guidance.
About This Book
Math Principles for Food Service Occupations provides foundational mathematical concepts designed specifically for individuals in the food service industry.
The book covers key areas such as calculations for recipes, inventory management, and cost analysis, ensuring relevance to daily operations in restaurants and hospitality settings.
Authored by experienced educators Anthony Strianese and Pamela Strianese, it serves as a reliable resource for students and professionals seeking to enhance their quantitative skills in a practical context.
This used book in good condition offers accessible explanations and examples to build confidence in applying math to food service tasks.
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