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Article number:  21
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751217 Jones, Terri:
Culinary Calculations
 Simplified Math for Culinary Professionals
 Price:   € 32,90

Cover: Pb
Edition: 1. Auflage
Publisher: John Wiley & Sons Köln
Publication date: 10/2003
Pages: 216 S.

ISBN-10: 0-471-22626-2   
ISBN-13: 978-0-471-22626-0

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Description
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.
Content
Preface.
Chapter 1. Introduction to Basic Mathematics.
Chapter 2. Units and Measure.
Chapter 3. The Purchasing Function and its Relationship to Cost.
Chapter 4. Food-Product Groups.
Chapter 5. Inventory Management.
Chapter 6. Production Planning and Control.
Chapter 7. Menu Pricing.
Chapter 8. Labor Cost and Control Techniques.
Chapter 9. Simplified Mathematics and Computers in Food Service.
Appendix I. Using a Calculator.
Appendix II. Common Item Yields.
Appendix III. Conversion Tables.
Glossary.
Index.
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