# 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.
• 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