## Culinary Calculations: Simplified Math for Culinary ProfessionalsThe 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 |

237 | |

### Other editions - View all

Culinary Calculations: Simplified Math for Culinary Professionals Terri Jones No preview available - 2007 |