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.
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