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| Introduction: Importance of Mathematics to the Food Service Industry | |
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| Math in the Kitchen | |
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| Units of Measure | |
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| Food Yield | |
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| Recipes | |
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| Portion | |
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| Math for Business Operations | |
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| Profit and Non Profit Food Service | |
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| Basic accounting terminology | |
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| Purchasing | |
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| Inventory management | |
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| Menu Pricing | |
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| Case Study Introduction | |
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| Basic Mathematics For The Culinary Arts and Food Service Industry | |
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| Basic Mathematics with Whole Numbers | |
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| Addition | |
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| Subtraction | |
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| Multiplication | |
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| Division | |
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| Applied Math Problems with Simple Solutions | |
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| Mixed Numbers and Non-integer Quantities | |
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| Fractions | |
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| Decimals | |
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| Percents | |
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| Basic Mathematical Operations with Mixed Numbers and Non-integer Quantities | |
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| Fractions | |
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| Mixed Numbers | |
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| Decimals | |
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| Percents | |
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| Basic Mathematics: Additional Information and Tips for Success | |
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| Rounding and Estimation | |
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| Multipliers and Conversion Factors | |
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| Ratios | |
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| Proportion | |
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| Greater Than, Less Than | |
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| Mathematics For The Professional Kitchen | |
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| Standardized Recipes | |
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| Format | |
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| Importance of the information contained | |
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| Continual Case Study Steps I and II | |
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| Units of Measure | |
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| United States Standard Units of Measure | |
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| Metric Units of Measure | |
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| Comparison of US Standard Units to Metric Units | |
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| Conversion of US Standard to Metric | |
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| Conversion of Metric to US Standard | |
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| Conversion of Volume to Weight | |
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| Conversion of Weight to Volume | |
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| Continual Case Study Step III | |
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| Food Service Specific Terminology and Mathematics | |
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| As Purchased, Edible Portion, As Served, Yield Percent | |
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| As Purchased | |
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| Edible Portion | |
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| As Served Portion | |
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| Yield Percent | |
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| Average Yield Percent Chart | |
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| Food Service Specific Terminology and Mathematics | |
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| The Impact of As Purchased and Edible Portion on the Major Food Groups | |
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| Food Purchasing | |
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| Food Product Groups | |
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| Meats | |
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| Yield Test | |
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| Produce | |
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| Dairy Products | |
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| Pasta, Rice, and Legumes | |
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| Miscellaneous Items | |
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| Edible Portion and As Served | |
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| Food Service Specific Terminology and Mathematics | |
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| Recipe and Portion Costing | |
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| Relationship between As Purchased and Edible Portion | |
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| Approximate or Average Yield Percent | |
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| Recipe Costing using the Approximate or Average Yield Percent | |
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| Steps to calculate a recipe cost: Simple and Common examples | |
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| Miscellaneous Ingredient Cost | |
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| Additional costs to serve a guest a meal | |
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| Continual Case Study: Step IV | |
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| Math For The Business Side of The Food Service Industry | |
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| Menu Pricing | |
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| A la carte, Table d'hote, and Prix Fixe pricing | |
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| Food Cost and Food Cost Percent pricing | |
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| Limitations of Food Cost pricing | |
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| Additional Menu Pricing Techniques | |
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| Alcoholic Beverages, Alcoholic Beverage Cost and Percent | |
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| Alcoholic Beverage Menu Pricing | |
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| Bakery and Pastry Industry Pricing | |
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| Case Study Step V | |
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| Basic Accounting for Food Service Operations also Known as The Impact of Menu Pricing on Success and Profit | |
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| Revenue | |
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| Cost | |
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| The cost of energy | |
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| Profit and Loss | |
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| Case Study Step VI | |
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| Labor Cost and Control Techniques | |
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| Labor Costs | |
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| Staffing Guide | |
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| Employee Schedules. <p | |