Versioning History

NSCC Edition

Applied Math for Food Service was created by remixing content from two open textbooks published by BC Campus under CC BY licences:

The version mapping table outlines the sources for the new open textbook.

NSCC Version Basic Kitchen & Food Service Management Math for Trades
Chapter 1- The Metric System 2. Units of Measurement 3. Temperature 4. Converting Within the Metric System
Math Foundation: Whole Numbers Chapter 2- Whole Numbers 1. The Place Value System 2. Adding Whole Numbers 3. Subtracting Whole Numbers 4. Multiplying Whole Numbers 5. Dividing Whole Numbers
Chapter 2- Imperial & U.S Systems 5. Imperial & U.S. Systems of Measurement
Math Foundation: Fractions Chapter 3- Fractions 7. The Basics of Fractions 8. Adding and Subtracting Fractions 9. Multiplying Fractions 10. Dividing Fractions
Chapter 3- Recipes & Formulas: Converting & Scaling 6. Converting and Adjusting Recipes & Formulas
Math Foundation: Decimals Chapter 4- Decimals 12. Understanding Decimal Notation
Chapter 4- Yield: Factors, Percentages & Costing 11. Controlling Food Costs 12. Yield Testing 13. Cooking Loss Test
Math Foundation: Percentages Chapter 5- Percentages 17. What is a Percent Anyway? 18. Ratios and How They Relate to Percentage
Appendix: Sample Kitchen Management Tools Appendix: Sample Kitchen Management Tools
Glossary Glossary


Basic Kitchen & Food Service Management Version Notes

The files posted by this book always reflect the most recent version. If you find an error in this book, please fill out the Report an Open Textbook Error form.

Version Date Change Details
1.00 September 4, 2015 Added to the B.C. Open Textbook Collection.
1.01 September 27, 2018 The following changes were part of a project to standardize BCcampus-published books.
  • Added an Accessibility Statement
  • Added additional publication information
  • Updated copyright information
  • Renamed “About the book” to “About BCcampus Open Education” and updated the content
  • Added a Versioning History page
  • Updated the book cover
1.02 June 4, 2019 Updated the book’s theme. The styles of this book have been updated, which may affect the page numbers of the PDF and print copy.
2.00 June 24, 2019 Accessibility remediation.
  • Remediated the textbook to make it accessible. This involved
    • edited link text to be descriptive
    • changed heading levels
    • added image descriptions
    • edited table markup
    • replaced images with tables
    • applied correct math symbols
  • Updated the accessibility statement
2.01 September 29, 2020 Error correction. In The Principles of Menu Engineering chapter in Figure 24, the column labels “Total Food Costs” and “Total Food Sales” needed to be swapped. Also, styling of table captions and headings was improved.
2.02 October 16, 2020 Error corrections. In Purchasing, the heading “Production Control Chart” was corrected to “Portion Control Chart.” Chapter 11 title “Standardized Purchase Specifications” was changed to “Controlling Food Costs.”


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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.

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