# Culinary Calculations: Simplified Math for Culinary Professionals

John Wiley & Sons, Mar 10, 2008 - Business & Economics - 240 pages

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
 Copyright

### 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.