Culinary Calculations Simplified Math for Culinary Professionals

ISBN-10: 0471748161
ISBN-13: 9780471748168
Edition: 2nd 2008 (Revised)
Authors: Terri Jones
List price: $57.95 Buy it from $22.00
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Description: 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 todays competitive foodservice  More...

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Book details

List price: $57.95
Edition: 2nd
Copyright year: 2008
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/10/2008
Binding: Paperback
Pages: 256
Size: 8.50" wide x 10.75" long x 1.00" tall
Weight: 1.804
Language: English

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 todays 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.

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

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

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