Math Principles For Food Service Occupations

Math Principles For Food Service Occupations by Anthony J. Strianese. Download in PDF, EPUB, and Mobi Format for read it on your Kindle device, PC, phones or tablets. Math Principles For Food Service Occupations books. Click Download for free ebooks.

Math Principles For Food Service Occupations

Math Principles For Food Service Occupations
Author: Anthony J. Strianese
Publisher: Cengage Learning
ISBN: 1133419143
Size: 50.95 MB
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MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains your students to use the calculator. Part 2 reviews basic math fundamentals. Subsequent parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help the student remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Math Principles for Food Service Occupations
Language: en
Pages: 384
Authors: Anthony J. Strianese, Pamela P. Strianese
Categories: Business & Economics
Type: BOOK - Published: 2011-02-01 - Publisher: Cengage Learning
MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are
Math Principles for Food Service Occupations
Language: en
Pages: 197
Authors: Robert G. Haines
Categories: Business mathematics
Type: BOOK - Published: 1979 - Publisher:
Virtually all of the decisions made in the food industry are based on mathematical calculation to some degree. Math Principles for Food Service Occupations is a uniquely, practical worktext providing aspiring and veteran food service professionals alike with the mathematical tools they will need to continued success in the industry.
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Language: en
Pages: 94
Authors: Robert Edward Campbell
Categories: Adult education
Type: BOOK - Published: 1987 - Publisher:
Books about Adult Literacy
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Language: en
Pages: 1232
Authors: The Culinary Institute of America (CIA)
Categories: Cooking
Type: BOOK - Published: 2011-09-13 - Publisher: John Wiley & Sons
"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop
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Language: en
Pages: 864
Authors: Robert B Garlough
Categories: Business & Economics
Type: BOOK - Published: 2010-03-02 - Publisher: Cengage Learning
MODERN FOOD SERVICE PURCHASING is designed specifically to provide culinary arts professionals with current, in-depth coverage of the essential concepts of purchasing, storeroom operations, and financial stewardship. This comprehensive resource brings together under one cover the four fundamentals of contemporary food service purchasing: Market and distribution systems. Storeroom operations. Cost
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Language: en
Pages:
Authors: Robert B Garlough
Categories: Restaurants
Type: BOOK - Published: 1978 - Publisher:
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Pages: 63
Authors: James O. Belcher
Categories: Adult education
Type: BOOK - Published: 1987 - Publisher:
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Library Recommendations for Undergraduate Mathematics
Language: en
Pages: 194
Authors: Mathematical Association of America. Committee on the Undergraduate Program in Mathematics
Categories: Academic libraries
Type: BOOK - Published: 1992 - Publisher: Mathematical Assn of Amer
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Language: en
Pages: 172
Authors: Christine Davidson
Categories: Food service
Type: BOOK - Published: 1991 - Publisher:
Books about Learning about Food Service
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Language: en
Pages: 939
Authors: Carol A. Long
Categories: Cooking
Type: BOOK - Published: 1992-08 - Publisher: Richard d Irwin
Books about Food