Useful, applied coverage of mathematics for the food service industry In today's competitive food service industry, a strong command over the basics of mathematics is essential to the success of every business. Culinary Calculations covers the critical math concepts culinary and food service professionals need to increase the profitability of a food service establishment by accurately controlling food costs, portion sizes, and food waste. Focusing on math concepts and applications commonly used in the food service industry, this easy-to-understand book examines how to apply math principles in the back of the house, from the basics to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs. Three useful appendices offer handy access to such useful information as tips for using a calculator, conversion tables, and common item yields. Formatted with plenty of room to work through exercises and problems at the end of each chapter, Culinary Calculations is a helpful and accessible tool for students.
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471226262
ISBN-13
9780471226260
eBay Product ID (ePID)
2462763
Product Key Features
Number of Pages
216 Pages
Language
English
Publication Name
Culinary Calculations : Simplified Math for Culinary Professionals
Publication Year
2003
Subject
General, Industries / Food Industry
Type
Textbook
Subject Area
Cooking, Business & Economics
Author
Terri Jones
Format
Trade Paperback
Dimensions
Item Height
0.6 in
Item Weight
21.6 Oz
Item Length
11.1 in
Item Width
8.6 in
Additional Product Features
Intended Audience
Scholarly & Professional
LCCN
2003-001378
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
647.9501/51
Lc Classification Number
Tx911.3.M33j56 2003
Table of Content
Preface.Chapter 1. Introduction to Basic Mathematics.Chapter 2. Units and Measure.Chapter 3. The Purchasing Function and its Relationship to Cost.Chapter 4. Food-Product Groups.Chapter 5. Inventory Management.Chapter 6. Production Planning and Control.Chapter 7. Menu Pricing.Chapter 8. Labor Cost and Control Techniques.Chapter 9. Simplified Mathematics and Computers in Food Service.Appendix I. Using a Calculator.Appendix II. Common Item Yields.Appendix III. Conversion Tables.Glossary.Index.