Culinary Calculations Simplified Math for Culinary Professionals

by Jones, Terri

• ISBN13: 9780471748168
• ISBN10: 0471748161
• eBook ISBN(s): 9780470145913
• Edition: 2nd
• Format: Paperback
• Copyright: 2008-03-10
• Publisher: Wiley
• More Book Details

Summary

The math skills needed for a successful foodservice career-now in a new edition 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.

Author Biography

Terri Jones is the Director of Hotel Management in the Department of Resorts and Gaming at the Community College of Southern Nevada.

Table of Contents

Introduction: Importance of Mathematics to the Food Service Industry

Math in the Kitchen

Units of Measure

Food Yield

Recipes

Portion

Math for Business Operations

Profit and Non Profit Food Service

Basic accounting terminology

Purchasing

Inventory management

Menu Pricing

Case Study Introduction

Basic Mathematics For The Culinary Arts and Food Service Industry

Basic Mathematics with Whole Numbers

Addition

Subtraction

Multiplication

Division

Applied Math Problems with Simple Solutions

Mixed Numbers and Non-integer Quantities

Fractions

Decimals

Percents

Basic Mathematical Operations with Mixed Numbers and Non-integer Quantities

Fractions

Mixed Numbers

Decimals

Percents

Basic Mathematics: Additional Information and Tips for Success

Rounding and Estimation

Multipliers and Conversion Factors

Ratios

Proportion

Greater Than, Less Than

Mathematics For The Professional Kitchen

Standardized Recipes

Format

Importance of the information contained

Continual Case Study Steps I and II

Units of Measure

United States Standard Units of Measure

Metric Units of Measure

Comparison of US Standard Units to Metric Units

Conversion of US Standard to Metric

Conversion of Metric to US Standard

Conversion of Volume to Weight

Conversion of Weight to Volume

Continual Case Study Step III

Food Service Specific Terminology and Mathematics

As Purchased, Edible Portion, As Served, Yield Percent

As Purchased

Edible Portion

As Served Portion

Yield Percent

Average Yield Percent Chart

Food Service Specific Terminology and Mathematics

The Impact of As Purchased and Edible Portion on the Major Food Groups

Food Purchasing

Food Product Groups

Meats

Yield Test

Produce

Dairy Products

Pasta, Rice, and Legumes

Miscellaneous Items

Edible Portion and As Served

Food Service Specific Terminology and Mathematics

Recipe and Portion Costing

Relationship between As Purchased and Edible Portion

Approximate or Average Yield Percent

Recipe Costing using the Approximate or Average Yield Percent

Steps to calculate a recipe cost: Simple and Common examples

Miscellaneous Ingredient Cost

Additional costs to serve a guest a meal

Continual Case Study: Step IV

Math For The Business Side of The Food Service Industry

Menu Pricing

A la carte, Table d'hote, and Prix Fixe pricing

Food Cost and Food Cost Percent pricing

Limitations of Food Cost pricing

Additional Menu Pricing Techniques

Alcoholic Beverages, Alcoholic Beverage Cost and Percent

Alcoholic Beverage Menu Pricing

Bakery and Pastry Industry Pricing

Case Study Step V

Basic Accounting for Food Service Operations also Known as The Impact of Menu Pricing on Success and Profit

Revenue

Cost

The cost of energy

Profit and Loss

Case Study Step VI

Labor Cost and Control Techniques

Labor Costs

Staffing Guide

Employee Schedules.

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