Book Title: Applied Math for Food Service

Subtitle: NSCC MATH 1020

Authors: NSCC and The BC Cook Articulation Committee

Book Description: Applied Math for Food Service is an adapted open textbook created by Amy Savoury. This new open textbook remixes content from two open textbooks published by BC Campus under CC BY licences:

Basic Kitchen & Food Service Management by The BC Cook Articulation Committee, and Math for Trades by Chad Flinn and Mark Overgaard.

License:
Creative Commons Attribution

Contents

Book Information

Book Source

This book is a cloned version of Basic Kitchen and Food Service Management by The BC Cook Articulation Committee, published using Pressbooks by BCcampus under a CC BY (Attribution) license. It may differ from the original.

Authors

NSCC and The BC Cook Articulation Committee

License

Icon for the Creative Commons Attribution 4.0 International License

Applied Math for Food Service by NSCC and The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Subject

Educational: Food technology, cooking skills

Metadata

Title
Applied Math for Food Service
Authors
NSCC and The BC Cook Articulation Committee
Contributors
Chad Flinn and Mark Overgaard
License

Icon for the Creative Commons Attribution 4.0 International License

Applied Math for Food Service by NSCC and The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Primary Subject
Educational: Food technology, cooking skills
Additional Subject(s)
Scientific standards, measurement etc, Applied mathematics
Publisher
NSCC
Publication Date
July 1, 2021
Ebook ISBN
978-1-990641-68-8
Print ISBN
978-1-990641-69-5