Math for Life and Food Service / Edition 1

Math for Life and Food Service / Edition 1

by Lynn Gudmundsen
     
 

ISBN-10: 0130319376

ISBN-13: 9780130319371

Pub. Date: 11/28/2001

Publisher: Pearson

Requiring a basic knowledge of arithmetic, this book familiarizes users with some of mathematical skills involved in the food service industry. It also focuses on the discipline and organization needed to achieve success using mathematics in everyday life. Chapter topics include a fractional, decimal, and algebra review; fractions and percents;

Overview

Requiring a basic knowledge of arithmetic, this book familiarizes users with some of mathematical skills involved in the food service industry. It also focuses on the discipline and organization needed to achieve success using mathematics in everyday life. Chapter topics include a fractional, decimal, and algebra review; fractions and percents; interest: simple, compound, credit cards.; pie and bar graphs; checking accounts; price lists/requisitions/purchase orders/invoices; guest checks, tips, guestimation; pay checks, business income statement; converting; adding weights and measures; costing: menus, markups, food cost percent; recipes: yields, costing, converting; and bakers formulas. For individuals preparing for success in the food service industry—and life.

Product Details

ISBN-13:
9780130319371
Publisher:
Pearson
Publication date:
11/28/2001
Edition description:
New Edition
Pages:
208
Product dimensions:
8.20(w) x 10.70(h) x 0.60(d)

Table of Contents

I. REVIEW.

1. Fractional Review.

2. Decimal Review.

3. Algebra Review.

II. NECESSARY MATH.

4. Percents.

5. Fractions and Percents.

6. Interest: Simple, Compound, Credit Cards.

7. Pie Graphs and Bar Graphs.

III. RECORD KEEPING.

8. Checking Accounts.

9. Price Lists, Requisitions, Purchase Orders, Invoices.

10. Guest Checks, Tips, Guestimation.

11. Pay Checks and Income Statements.

IV. FOOD SERVICE MATH.

12. Converting Weights and Measures.

13. Adding Weights and Measures.

14. Costing.

15. Recipes: Yields, Converting, Costing.

16. Bakers' Formulas.

APPENDICES.

Appendix 1. Food Weight/Volume Equivalents.

Appendix 2. Conversion Chart 1.

Appendix 3. Answers to the Odd Numbered Exercises 1.

Index.

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