Culinary Calculations: Simplified Math for Culinary Professionals
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...
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The math skills needed for a successful foodservice career—now in a new editionCulinary 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 industryMath for the professional kitchenMath for the business side of the foodservice industryComputer applications for the foodservice industryEach 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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PrefaceCh. 1Introduction to Basic Mathematics1Ch. 2Units of Measure39Ch. 3The Purchasing Function and its Relationship to Cost49Ch. 4Food-Product Groups69Ch. 5Inventory Management109Ch. 6Production Planning and Control121Ch. 7Menu Pricing139Ch. 8Labor Cost and Control Techniques157Ch. 9Simplified Mathematics and Computers in Food Service171App. IUsing a Calculator181App. IICommon Item Yields187App. IIIConversion Tables189Glossary195Index197
