ISBN-10:
0827366493
ISBN-13:
9780827366497
Pub. Date:
09/28/1995
Publisher:
Cengage Learning
Math Principles for Food Service Occupations / Edition 3

Math Principles for Food Service Occupations / Edition 3

by Robert Haines
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Product Details

ISBN-13: 9780827366497
Publisher: Cengage Learning
Publication date: 09/28/1995
Series: Food and Hospitality Series
Edition description: Older Edition
Pages: 363
Product dimensions: 8.00(w) x 9.18(h) x 0.59(d)

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

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