000			03263nam a2200241Ia 4500
003			NULRC
005			20250520094800.0
008			250520s9999 xx 000 0 und d
020			_a9780471748168
040			_cNULRC
050			_aTX 911.3 .M33 .J66 2008
100			_aJones, Terri _eauthor
245		0	_aCulinary calculations : _bsimplified math for culinary professionals / _cTerri Jones
250			_aSecond Edition.
260			_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2008
300			_axiii, 240 pages ; _c28 cm.
365			_bUSD1470
504			_aIncludes index.
505			_aSect. 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			_a "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			_aFOOD SERVICE -- MATHEMATICS
942			_2lcc _cBK
999			_c2499 _d2499