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

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. 

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.” 