Mathematics For Foodservice Operation applies the concept of basic mathematics for food and beverage services. This course focuses on mathematical measurement for the recipe conversion, cost measurement, yields management, setting menu price for food and beverage and sales analysis.
Monday, 15 August 2011
CALCULATION AND CONVERSION
Dear beloved students... Please make a copy because this note will be used as main reference during our ' enjoyable' class. And don't forget to do your self learning at home...