Math Principles for Food Service / Edition 4

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"Math Principals for Food Service Occupations, 4th Edition" teaches students that the understanding and application of mathematics is critical for all food service jobs, from a salad person to an executive chef. All the mathematics problems and concepts presented are done so in a simplified, logical, step-by-step manner. In this 4th edition, "Chef Sez", quotes from chefs and managers, have been added to show students just how applicable these skills are to food service professionals. TIPS - To Insure Perfect Solutions - have been included to provide hints on how to make problem solving simple. Learning objectives have also been added at the beginning of each chapter to identify the key information to be learned. The content, including the answer key in the Instructor's Manual, has been completely revised to ensure accuracy and relevancy.

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Editorial Reviews

Discusses such math basics as converting recipes, guest checks, and daily cash reports. The fourth edition adds explanations concerning spreadsheet software, food cost procedures, and pricing a menu. Annotation c. Book News, Inc., Portland, OR (
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Product Details

  • ISBN-13: 9780766813175
  • Publisher: Cengage Learning
  • Publication date: 7/18/2000
  • Edition description: Older Edition
  • Edition number: 4
  • Pages: 384
  • Product dimensions: 8.46 (w) x 11.00 (h) x 0.56 (d)

Meet the Author

Anthony J. Strianese is a professor for and chairperson of the Department of Hotel, Culinary Arts and Tourism at Schenectady County Community College in Schenectady, New York. In 1998, he was presented with the State University of New York Chancellor's Award for Excellence in Administrative Services.

Mr. Strianese holds a Master of Science degree in Educational Psychology from the College of Saint Rose in Albany, New York and a Bachelor of Science degree in Business Administration from Bryant College in Smithfield, Rhode Island. Mr. Strianese is a Certified Culinary Educator (CCE) and is a national evaluator for the American Culinary Federation Educational Institute. He is Food and Beverage Controller at the Downtowner Motor Inn in Albany, New York, Banquet Manager at the DeWitt Clinton Hotel in Albany, New York and is a Walt Disney World Coordinator. He also serves as an officer of Silent Butler Catering in Clifton Park, New York.

Mr. Strianese is co-chairperson of the Education Committee of the New York State Hospitality and Tourism Association. He is also co-chairperson of the Albany County Convention and Visitors Bureau. He serves as a judge for the NYSH&TA STARS of the Industry and as a judge for New York State Restaurant Association Outstanding employees.

Mr. Strianese is a member of the American Culinary Federation (ACF), the Council on Hotel, Restaurant Institutional Education (CHRIE) and the National Restaurant Association (NRA).

Pamela P. Strianese is a teacher for North Colonie Central Schools in Loudonville, New York. She holds a Master of Science in Education from the State University of New York at Albany and a Bachelor of Arts in Education from the State University of New York at Fredonia. She has served on numerous committees for curriculum development. Ms. Strianese is the former treasurer of Silent Butler Catering in Clifton Park, New York, former catering assistant of Selma's Catering in Schenectady, New York and former bookkeeper for Union Coach House Restaurant in Saratoga, New York. She is a member of the Albany Area Reading Council.

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Table of Contents

Chapter 1: Using the Calculator. Chapter 2: Numbers, Symbols of Operations, and the Mill. Chapter 3: Addition, Subtraction, Multiplication, and Division. Chapter 4: Fractions, Decimals, Ratios, and Percents. Chapter 5: Weights and Measures. Chapter 6: Portion Control. Chapter 7: Converting and Yielding Recipes. Chapter 8: Production and Baking Formulas. Chapter 9: Using the Metric System of Measure. Chapter 10: Daily Production Reports. Chapter 11: Purchasing and Receiving. Chapter 12: Computer Applications in Food Service Operations. Chapter 13: Waiting Tables, Guest Checks and Tipping. Chapter 14: Daily Cash Reports and Bank Deposits. Chapter 15: Recipe and Food Costing. Chapter 16: Pricing the Menu. Chapter 17: Inventory Procedures. Chapter 18: Financial Statements. Chapter 19: Personal Taxes and Payroll. Chapter 19: Simple and Compound Interest. Post test: Math Skills. Glossary. Index.

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