Culinary Calculations
Simplified Math for Culinary Professionals
Seiten
2003
John Wiley & Sons Inc (Verlag)
978-0-471-22626-0 (ISBN)
John Wiley & Sons Inc (Verlag)
978-0-471-22626-0 (ISBN)
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Includes applied coverage of mathematics for food service industry. Focusing on math concepts and applications used in food service industry, this 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.
This title includes 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.
This title includes 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.
Terri Jones is Director of Hotel Management in the Department of Resorts and Gaming at the Community College of Southern Nevada.
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.
| Erscheint lt. Verlag | 14.10.2003 |
|---|---|
| Zusatzinfo | Illustrations |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 216 x 279 mm |
| Gewicht | 595 g |
| Einbandart | Paperback |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Mathematik / Informatik ► Mathematik | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-471-22626-2 / 0471226262 |
| ISBN-13 | 978-0-471-22626-0 / 9780471226260 |
| Zustand | Neuware |
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