Culinary Calculations: Simplified Math for Culinary Professionals - Brossura

Jones, Terri

 
9780471748168: Culinary Calculations: Simplified Math for Culinary Professionals
Brossura
ISBN 10: 0471748161 ISBN 13: 9780471748168
Casa editrice: John Wiley & Sons Inc, 2007

Sinossi

Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today’s competitive food service industry. This user-friendly guide starts with basic principles before introducing more specialized topics like costing, AP/EP, menu pricing, recipe conversion and costing, and inventory costs. Written in a non-technical, easy-to-understand style, the book features a case study that runs through all chapters, showing the various math concepts put into real-world practice.

This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas:

• Basic math for the culinary arts and food service industry

• Math for the professional kitchen

• Math for the business side of the food service industry

• Computer applications for the food service industry

Each chapter within these sections is rich with resources, including helpful callout boxes for particular formulas and concepts, example menus and price lists, and information tables. Review questions, homework problems, and the ongoing case study end each chapter.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Informazioni sull?autore

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

Dalla quarta di copertina

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 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 industry

Each 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.

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

Editore
John Wiley & Sons Inc
Data di pubblicazione
2007
Lingua
Inglese
ISBN 10 
0471748161
ISBN 13 
9780471748168
Rilegatura
Copertina flessibile
Numero edizione
2
Numero di pagine
240
Contatto del produttore
non disponibile
Persona responsabile
non disponibile