Math Principles for Food Service Occupations / Edition 3 available in Paperback
This practical and useful book is divided into four sections including review of math fundamentals, math essentials in food preparation, math essentials in food service recordkeeping, and essentials of managerial math. This new edition includes a chapter on computer application and how it can be used in food service application, organized into chapters instead of units to make it easier to follow, and increased number of problems for further learning.
About the Author
Robert Haines is currently the chef of the executive dining room at the Cincinnati Milacron Company. He retired in 1985 after teaching for 32 years at Norwood High School and Scarlett Oaks Career Development Center, in Sharonville, Ohio. For more than 40 years, Mr. Haines had been actively involved in many different facets of the food service industry, having worked as both a teacher and a chef. During his career the author has participated in several professional organizations and has served on many committees for the promotion and development of the food service industry.
Table of Contents
Preface. Acknowledgments. Pretest: Math Skills. REVIEW OF BASIC MATH FUNDAMENTALS. Numerals, Symbols of Operations, and the Mill. Addition, Subtraction, Multiplication, and Division. MATH ESSENTIALS IN FOOD PREPARATION. Weights and Measures. Portion Control. Converting and Yielding Recipes. Production and Baking Formulas. Using the Metric System of Measure. MATH ESSENTIALS IN FOOD SERVICE RECORD KEEPING. Daily Production Reports. Purchasing and Receiving. Using the Calculator. Computer Applications in Food Service Operations. Waiting Tables, Guest Checks, and Tipping. ESSENTIALS OF MANAGERIAL MATH. Daily Cash Reports and Bank Deposits. Recipe and Food Costing. Pricing the Menu. Inventory Procedures. Financial Statements. Personal Taxes and Payroll. Simple and Compound Interest. Posttest: Math Skills. Glossary. Index