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Culinary Mathematics Guide from C.H.I.P.S.

Culinary Calculations
Simplified Math for Culinary Professionals
Second edition
by Terri Jones

Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry.

This user-friendly 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, easy-to-understand style, the book features a running case study that applies math concepts to a real-world 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 even-numbered problems throughout the book.

Contents

Section I: Basic Mathematics fot the Culinary Arts and Food Service Industry

  1. Basic Mathematics with Whole Numbers
  2. Applied Math Problems with Simple Solutions
  3. Mixed Numbers and Non-integer Quantities
  4. Basic Mathematical Operations with Mixed Numbers and Non-integer Quantities
  5. Basic Mathematics: Additional Information and Tips for Success

Section II: Mathematics for the Professional Kitchen

  1. Standardized Recipes
  2. Units of Measure
  3. Food Service Specific Terminology and Mathematics
  4. Food Service Specific Terminology and Mathematics
  5. Food Service Specific Terminology and Mathematics

Section III: Math for the Business Side of the Food Service Industry

  1. Menu Pricing
  2. Basic Accounting for Food Service Operations also Known as The Impact of Menu Pricing on Success and Profit
  3. Labor Cost and Control Techniques
  4. Purchasing and Inventory Management

Section IV: Computer Applicatiions for the Food Service Industry

  1. Computer Applications for the Food Service Industry

Glossary
Index

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Culinary Calculations
Simplified Math for Culinary Professionals
by Terri Jones

198 pages $38.00 + shipping
Texas residents please add 6.75 % sales tax

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