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# Culinary Math 2e / Edition 2

ISBN-10: 0471469343

ISBN-13: 9780471469346

Pub. Date: 04/23/2004

Publisher: Wiley

This Second Edition provides the tools to manage the back-of-the-house business function of every kitchen with maximum efficiency and profitability. Easy-to-understand material covers basic math skills, applications, and costing, including topics on inventory, yield percentage, and statistics.

## Overview

This Second Edition provides the tools to manage the back-of-the-house business function of every kitchen with maximum efficiency and profitability. Easy-to-understand material covers basic math skills, applications, and costing, including topics on inventory, yield percentage, and statistics.

## Product Details

ISBN-13:
9780471469346
Publisher:
Wiley
Publication date:
04/23/2004
Edition description:
Older Edition
Pages:
240
Product dimensions:
0.51(w) x 11.00(h) x 8.25(d)

## Related Subjects

Preface.

CHAPTER 1: Math Basics.

CHAPTER 2: Customary Units of Measure.

CHAPTER 3: Metric Measures.

CHAPTER 4: Basic Conversion of Units of Measure within Volume or Weight.

CHAPTER 5: Converting to and from Mixed Measures within Weight or Volume.

CHAPTER 6: Advanced Conversions with Units of Measure between Weight and Volume.

CHAPTER 7: Yield Percent.

CHAPTER 8: Applying Yield Percent in the Kitchen.

CHAPTER 9: Finding Cost.

CHAPTER 10: Edible Portion Cost.

CHAPTER 11: Recipe Costing.

CHAPTER 12: Ignoring Yield Percent in Ordering and Costing.

CHAPTER 13: Beverage Costing.

CHAPTER 14: Recipe Size Conversion.

CHAPTER 15: Kitchen Ratios.

APPENDIX A: Formula Reference Review.

APPENDIX B: Units of Measure and Equivalency Charts.

APPENDIX C: Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart.

APPENDIX D: Rounding.

APPENDIX E: Blank Food Cost Form.

Culinary Math Glossary of Terms.

Index.

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