Math Principles for Food Service Occupations - Rilegato

Strianese, Anthony J.; Strianese, Pamela P.

 
9781435488823: Math Principles for Food Service Occupations
Rilegato
ISBN 10: 1435488822 ISBN 13: 9781435488823
Casa editrice: Delmar Pub, 2011

Sinossi

MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 explains how to use the calculator. Part 2 reviews basic math fundamentals. The following parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help readers remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation.

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Editore
Delmar Pub
Data di pubblicazione
2011
Lingua
Inglese
ISBN 10 
1435488822
ISBN 13 
9781435488823
Rilegatura
Copertina rigida
Numero edizione
6
Numero di pagine
373
Contatto del produttore
non disponibile
Persona responsabile
non disponibile

Altre edizioni note dello stesso titolo

9781111307714: Math Principles for Food Service Occupations, International Edition

Edizione in evidenza

ISBN 10:  1111307717 ISBN 13:  9781111307714
Casa editrice: Delmar Cengage Learning, 2011
Brossura