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Culinary Calculations: Simplified Math for Culinary Professionals / Edition 2
     

Culinary Calculations: Simplified Math for Culinary Professionals / Edition 2

by Terri Jones
 

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ISBN-10: 0471748161

ISBN-13: 2900471748167

Pub. Date: 09/28/2007

Publisher: Wiley

Today's chef must understand the basics of math and how they are applied to real-world situations in the kitchen. Accurately controlling food costs, portion size, and food waste makes an important contribution to the profitability of a restaurant. This book helps those in the culinary arts get the math knowledge and skills they need to succeed.

Overview

Today's chef must understand the basics of math and how they are applied to real-world situations in the kitchen. Accurately controlling food costs, portion size, and food waste makes an important contribution to the profitability of a restaurant. This book helps those in the culinary arts get the math knowledge and skills they need to succeed.

Product Details

ISBN-13:
2900471748167
Publisher:
Wiley
Publication date:
09/28/2007
Edition description:
REV
Pages:
256

Table of Contents

1. Basic Mathematics 101: Whole Numbers; 102: Mixed Numbers and Non Integer Quantities; 103: Miscellaneous Mathematics.

2. Units of Measure.

3. The Purchasing Function and its Relationship to Cost.

4. Food Product Group 101: Center of the Plate Items with a High Food Cost; 102: Accompaniments with a Low Food Cost.

5. Inventory Management.

6. Production Planning and Control.

7. Menu Pricing.

8. Labor Cost and Control Techniques.

9. Simplified Mathematics and Computers in Food Service.

Appendix I: Using a Calculator.

Appendix II: Common Item Yields.

Appendix III: Conversion Tables.

Glossary.

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