The math skills needed for a successful foodservice careernow in a new edition Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This userfriendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easytounderstand style, the book features a running case study that applies math concepts to a realworld example: opening a restaurant. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas:* Basic math for the culinary arts and foodservice industry* Math for the professional kitchen* Math for the business side of the foodservice industry* Computer applications for the foodservice industry Each chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the evennumbered problems throughout the book. Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.
About Terri Jones
Terri Jones is the Director of Hotel Management in the Department of Resorts and Gaming at the Community College of Southern Nevada.Details Book
Author  :  Terri Jones 
Publisher  :  John Wiley 
Data Published  :  30 October 2007 
ISBN  :  0471748161 
EAN  :  9780471748168 
Format Book  :  PDF, Epub, DOCx, TXT 
Number of Pages  :  256 pages 
Age +  :  15 years 
Language  :  English 
Rating  : 
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