Culinary Calculations: Simplified Math for Culinary Professionals - Softcover

Jones, T.

Softcover

ISBN 10: 0471226262 ISBN 13: 9780471226260

Verlag: John Wiley & Sons Inc, 2003

Inhaltsangabe

This title includes useful, applied coverage of mathematics for the food service industry. In today's competitive food service industry, a strong command over the basics of mathematics is essential to the success of every business. "Culinary Calculations" covers the critical math concepts culinary and food service professionals need to increase the profitability of a food service establishment by accurately controlling food costs, portion sizes, and food waste. Focusing on math concepts and applications commonly used in the food service industry, this easy to understand book examines how to apply math principles in the back of the house, from the basics to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs. Three useful appendices offer handy access to such useful information as tips for using a calculator, conversion tables, and common item yields. Formatted with plenty of room to work through exercises and problems at the end of each chapter, "Culinary Calculations" is a helpful and accessible tool for students.

Über diesen Titel

Über die Autorin bzw. den Autor

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

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Useful,applied coverage of mathematics for the food service industry

In today s competitive food service industry, a strong command over the basics of mathematics is essential to the success of every business. Culinary Calculations covers the critical math concepts culinary and food service professionals need to increase the profitability of a food service establishment by accurately controlling food costs, portion sizes, and food waste.

Focusing on math concepts and applications commonly used in the food service industry, this easy–to–understand book examines how to apply math principles in the back of the house, from the basics to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs. Three useful appendices offer handy access to such useful information as tips for using a calculator, conversion tables, and common item yields.

Formatted with plenty of room to work through exercises and problems at the end of each chapter, Culinary Calculations is a helpful and accessible tool for students.

Details zur Ausgabe

• Verlag: John Wiley & Sons Inc
• Erscheinungsdatum: 2003
• Sprache: Englisch
• ISBN 10: 0471226262
• ISBN 13: 9780471226260
• Einband: Taschenbuch
• Anzahl der Seiten: 216
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Nicht verfügbar