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    Math Principles for Food Service Occupations

    ISBN-10: 1435488822
    ISBN-13: 9781435488823
    Author(s): Anthony J. Strianese, Pamela P. Strianese
    List price: $146.95
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    List Price: $146.95
    Edition: 6th
    Publisher: Delmar Cengage Learning
    Binding: Hardcover
    Pages: 37356432
    Size: 8.50" wide x 10.75" long
    Weight: 2.640
    Language: English

    The Calculator
    Using the Calculator
    Review of Basic Math Fundamentals
    Numbers, Symbols of Operations, and the Mill
    Addition, Subtraction, Multiplication, and Division
    Fractions, Decimals, Ratios, and Percents
    Math Essentials and Cost Controls in Food Preparation
    Weights and Measures
    Using the Metric System of Measure
    Portion Control
    Converting Recipes, Yields, and Baking Formulas
    Food, Recipe, and Labor Costing
    Math Essentials in Food Service Record Keeping
    Determining Cost Percentages and Pricing the Menu
    Inventory Procedures and Controlling Costs
    Purchasing and Receiving
    Daily Production Reports and Determining Liquor Costs
    Essentials of Managerial Math
    Front of the House and Managerial Mathematical Operations
    Personal Taxes, Payroll, and Financial Statements
    Appendix A

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    • Due Date: 12/21/2015

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