MARC details
| 000 -LEADER |
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| fixed length control field |
03263nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250520094800.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780471748168 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX 911.3 .M33 .J66 2008 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Jones, Terri |
| Relator term |
author |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Culinary calculations : |
| Remainder of title |
simplified math for culinary professionals / |
| Statement of responsibility, etc. |
Terri Jones |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Second Edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New Jersey : |
| Name of publisher, distributor, etc. |
John Wiley & Son, Inc., |
| Date of publication, distribution, etc. |
c2008 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 240 pages ; |
| Dimensions |
28 cm. |
| 365 ## - TRADE PRICE |
|---|
| Price amount |
USD1470 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Sect. I : Basic mathematics for the foodservice industry -- Basic mathematics with whole numbers -- Applied math problems with simple solutions -- Mixed numbers and noninteger quantities -- Basic mathematical operations with mixed numbers and noninteger quantities -- Basic mathematics : additional information and tips for success -- Sect II : Mathematics for the professional kitchen -- The standardized recipe -- Units of measure -- Foodservice-specific terminology and mathematics : Part I -- as purchased, edible portion, as served, and yield percent -- Foodservice-specific terminology and mathematics : Part II -- the impact of as purchased and edible portion on the major food groups -- Foodservice-specific terminology and mathematics : Part III -- recipe and portion costing -- Sect. III : Mathematics for the business side of the foodservice industry -- Basic accounting for foodservice operations : also known as the impact of menu pricing on success and profit -- Labor cost and control techniques -- Purchasing and inventory management -- Sect. IV : Computer applications for the foodservice industry -- Computer applications in the foodservice industry. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"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.\\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." |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
FOOD SERVICE -- MATHEMATICS |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
