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Mathematics for Food Service Guide
from C.H.I.P.S.

Math for Life
and Food Service

by Lynn Gudmundsen

Requiring a basic knowledge of arithmetic, this text familiarizes students with some of mathematical skills involved in the food service industry.

It also focuses on the discipline and organization needed to achieve success using mathematics in everyday life.

Features

  • Mathematical principles adapted for the food service industry
  • Basic life skills requiring mathematics
  • Plenty of examples for independent learning
  • Challenging problems with practical applications
  • Numerous, clearly-written examples

Contents

  1. Review

    1. Fractional Review
    2. Decimal Review
    3. Algebra Review

  2. Necessary Math

    1. Percents
    2. Fractions and Percents
    3. Interest: Simple, Compound, Credit Cards
    4. Pie and Bar Graphs

  3. Record Keeping

    1. Checking Accounts
    2. Price Lists/Requisitions/Purchase Orders/Invoices
    3. Guest Checks, Tips, Guestimation
    4. Pay Checks, Business Income Statement

  4. Food Service Math

    1. Converting
    2. Adding Weights and Measures
    3. Costing: Menus, Markups, Food Cost Percent
    4. Recipes: Yields, Costing, Converting
    5. Bakers Formulas

Appendices

  1. Food Weight/Volume Equivalents
  2. Conversion Chart
  3. Answers to the Odd Numbered Exercises

Index

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Math for Life and Food Service
by Lynn Gudmundsen
2002 • 208 pages • $51.00 + shipping

Texas residents please add 6.75 % sales tax

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