Culinary Calculations: Simplified Math for Culinary Professionals

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John Wiley & Sons, Mar 10, 2008 - Business & Economics - 240 pages
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The math skills needed for a successful foodservice career—now in a new edition

Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant.

This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas:

  • Basic math for the culinary arts and foodservice industry

  • Math for the professional kitchen

  • Math for the business side of the foodservice industry

  • Computer applications for the foodservice industry

Each chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the even-numbered problems throughout the book.

Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.

  

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Contents

APPLIED MATH PROBLEMS WITH SIMPLE SOLUTIONS
15
MIXED NUMBERS AND NONINTEGER QUANTITIES
22
BASIC MATHEMATICAL OPERATIONS WITH MIXED NUMBERS
31
BASIC MATHEMATICS ADDITIONAL INFORMATION AND TIPS
50
Mathematics for the Professional Kitchen
61
UNITS OF MEASURE
74
FOODSERVICESPECIFIC TERMINOLOGY AND MATHEMATICS
94
FOODSERVICESPECIFIC TERMINOLOGY AND MATHEMATICS
102
BASIC ACCOUNTING FOR FOODSERVICE OPERATIONS ALSO KNOWN
153
PURCHASING AND INVENTORY MANAGEMENT
178
COMPUTER APPLICATIONS IN THE FOODSERVICE INDUSTRY
189
APPENDIX I
195
APPENDIX III
202
APPENDIX IV
203
ANSWERS TO EVENNUMBERED PROBLEMS
219
INDEX
237

FOODSERVICESPECIFIC TERMINOLOGY AND MATHEMATICS
118
MENU PRICING
137

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About the author (2008)

Terri Jones is the Director of Hotel Management in the Department of Resorts and Gaming at the Community College of Southern Nevada.

Bibliographic information