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Informationen zum Autor Terri Jones is the Director of Hotel Management in the Department of Resorts and Gaming at the Community College of Southern Nevada. Klappentext 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 industry*Math for the professional kitchen*Math for the business side of the foodservice industry*Computer 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. Zusammenfassung This book helps those in the culinary arts get the math knowledge and skills they need to succeed. The coverage begins with basic mathematical principles, all related to the foodservice industry, and progresses to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs. Inhaltsverzeichnis Introduction: Importance of Mathematics to the Food Service Industry. A. Math in the Kitchen. 1. Units of Measure. 2. Food Yield. 3. Recipes. 4. Portion. B. Math for Business Operations. 1. Profit and Non Profit Food Service. 2. Basic accounting terminology. 3. Purchasing. 4. Inventory management. 5. Menu Pricing. C. Case Study Introduction. SECTION I: BASIC MATHEMATICS FOR THE CULINARY ARTS AND FOOD SERVICE INDUSTRY. Chapter 1. Basic Mathematics with Whole Numbers. A. Addition. B. Subtraction. C. Multiplication. D. Division. Chapter 2: Applied Math Problems with Simple Solutions. Chapter 3: Mixed Numbers and Non-integer Quantities. A. Fractions. B. Decimals. C. Percents. Chapter 4: Basic Mathematical Operations with Mixed Numbers and Non-integer Quantities. A. Fractions. B. Mixed Numbers. C. Decimals. D. Percents. Chapter 5: Basic Mathematics: Additional Information and Tips for Success. A.Rounding and Estimation. B.Multipliers and Conversion Factors. C.Ratios. D.Proportion. E.Greater Than, Less Than. SECTION II: MATHEMATICS FOR THE PROFESSIONAL KITCHEN. Chapter 6: Standardized Recipes. A. Format. B. Importance of the information contained. C. Continual Case Study Steps I and II. Chapter 7: Units of Measure. A. United States Standard Units of Measure. B. Metric Units of Measure. C. Comparison of US Standard Units to Metric Units. D. Conversion of US Standard to Metric. E. Conversion of Metric to US Standard. F. Conversion of Volume to Weight. G. Conversion of Weight to Volume. H. Continual Cas...
