Math Principles for Food Service Occupations
Author: Anthony J Strianes
Math Principals for Food Service Occupations teaches readers that the understanding and application of mathematics is critical for all food service jobs, from entry level to executive chef or food service manager. All the mathematical problems and concepts presented are explained in a simplified, logical, step by step manner. It is a book that guides food service students and professionals in the use of mathematical skills to successfully perform their duties as a culinary professional or as a manager of a food service business. Now out in the 5th edition, this book is unique because it follows a logical step-by-step process to illustrate and demonstrate the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains the reader to use the calculator, while Part 2 reviews basic math fundamentals. Subsequent parts address math essentials in food preparation and math essentials in food service record keeping while the last part of the book concentrates on managerial math. New to this 5th edition, "Chef Sez", quotes from chefs, managers and presidents of companies, are used to show readers how applicable math skills are to food service professionals."TIPS" (To Insure Perfect Solutions) are included to provide hints on how to make problem solving simple. Learning objectives and key words have also been expanded and added at the beginning of each chapter to identify key information, and case studies have been added to help readers understand why knowledge of math can solve problems in the food service industry. The content meets the required knowledge and competencies for business and math skills as required by the AmericanCulinary Federation.
Table of Contents:
Foreword Preface Acknowledgments Pretest: Math SkillsChapter 1: Using the Calculator
Chapter 2: Numbers, Symbols of Operations, and the Mill
Chapter 3: Addition, Subtraction, Multiplication, and Division
Chapter 4: Fractions, Decimals, Ratios, and Percents
Chapter 5: Weights and Measures
Chapter 6: Using the Metric System of Measure
Chapter 7: Portion Control
Chapter 8: Converting recipes, Yields, and Baking Formulas
Chapter 9: Food, Recipe, and Labor Costing
Chapter 10: Determining Cost Percentages and Pricing the Menu
Chapter 11: Inventory Procedures
Chapter 12: Purchasing and Receiving
Chapter 13: Daily Production Reports
Chapter 14: Front of the House and Managerial Mathematical Operations
Chapter 15: Personal Taxes, Payroll, and Financial Statements Posttest: Math Skills
Appendix A Glossary Index
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