Math Principles for Food Service / Edition 4

Math Principles for Food Service / Edition 4

by Anthony J. Strianese, Pamela P. Strianese
     
 

ISBN-10: 0766813177

ISBN-13: 9780766813175

Pub. Date: 07/18/2000

Publisher: Cengage Learning

"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

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Overview

"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.

Product Details

ISBN-13:
9780766813175
Publisher:
Cengage Learning
Publication date:
07/18/2000
Edition description:
Older Edition
Pages:
384
Product dimensions:
8.46(w) x 11.00(h) x 0.56(d)

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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