{"product_id":"culinary-calculations-9780471748168","title":"Culinary Calculations","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003ci\u003eCulinary Calculations, Second Edition\u003c\/i\u003e provides the mathematical knowledge and skills that are essential for a successful career in today''s competitive food service industry. This user-friendly guide starts with basic principles before introducing more specialized topics like costing, AP\/EP, menu pricing, recipe conversion and costing, and inventory costs. Written in a non-technical, easy-to-understand style, the book features a case study that runs through all chapters, showing the various math concepts put into real-world practice.\u003c\/p\u003e \u003cp\u003eThis revised and updated \u003ci\u003eSecond Edition\u003c\/i\u003e of \u003ci\u003eCulinary Calculations\u003c\/i\u003e covers relevant math skills for four key areas:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eBasic math for the culinary arts and food service industry\u003c\/li\u003e \u003cli\u003eMath for the professional kitchen\u003c\/li\u003e \u003cli\u003eMath for the business side of the food service industry\u003c\/li\u003e \u003cli\u003eComputer applications for the food service industry\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eEach chapter within these sections is rich with resources, in\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eIntroduction: Importance of Mathematics to the Food Service Industry.  \u003c\/p\u003e\u003cp\u003eA. Math in the Kitchen.\u003c\/p\u003e \u003cp\u003e1. Units of Measure.\u003c\/p\u003e \u003cp\u003e2. Food Yield.\u003c\/p\u003e \u003cp\u003e3. Recipes.\u003c\/p\u003e \u003cp\u003e4. Portion.\u003c\/p\u003e \u003cp\u003eB. Math for Business Operations.\u003c\/p\u003e \u003cp\u003e1. Profit and Non Profit Food Service.\u003c\/p\u003e \u003cp\u003e2. Basic accounting terminology.\u003c\/p\u003e \u003cp\u003e3. Purchasing.\u003c\/p\u003e \u003cp\u003e4. Inventory management.\u003c\/p\u003e \u003cp\u003e5. Menu Pricing.\u003c\/p\u003e \u003cp\u003eC. Case Study Introduction.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION I: BASIC MATHEMATICS FOR THE CULINARY ARTS AND FOOD SERVICE INDUSTRY.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1. Basic Mathematics with Whole Numbers.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA. Addition.\u003c\/p\u003e \u003cp\u003eB. Subtraction.\u003c\/p\u003e \u003cp\u003eC. Multiplication.\u003c\/p\u003e \u003cp\u003eD. Division.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2: Applied Math Problems with Simple Solutions.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3: Mixed Numbers and Non-integer Quantities.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA. Fractions.\u003c\/p\u003e \u003cp\u003eB. Decimals.\u003c\/p\u003e \u003cp\u003eC. Percents.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4: Basic Mathematical Operations with Mixed Numbers and Non-integer Quantities.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA. Fractions.\u003c\/p\u003e \u003cp\u003eB. Mixed Numbers.\u003c\/p\u003e \u003cp\u003eC. Decimals.\u003c\/p\u003e \u003cp\u003eD. Percents.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5: Basic Mathematics: Additional Information and Tips for Success.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA.Rounding and Estimation.\u003c\/p\u003e \u003cp\u003eB.Multipliers and Conversion Factors.\u003c\/p\u003e \u003cp\u003eC.Ratios.\u003c\/p\u003e \u003cp\u003eD.Proportion.\u003c\/p\u003e \u003cp\u003eE.Greater Than, Less Than.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION II: MATHEMATICS FOR THE PROFESSIONAL KITCHEN.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6: Standardized Recipes.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA. Format.\u003c\/p\u003e \u003cp\u003eB. Importance of the information contained.\u003c\/p\u003e \u003cp\u003eC. Continual Case Study Steps I and II.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7: Units of Measure.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA. United States Standard Units of Measure.\u003c\/p\u003e \u003cp\u003eB. Metric Units of Measure.\u003c\/p\u003e \u003cp\u003eC. Comparison of US Standard Units to Metric Units.\u003c\/p\u003e \u003cp\u003eD. Conversion of US Standard to Metric.\u003c\/p\u003e \u003cp\u003eE. Conversion of Metric to US Standard.\u003c\/p\u003e \u003cp\u003eF. Conversion of Volume to Weight.\u003c\/p\u003e \u003cp\u003eG. Conversion of Weight to Volume.\u003c\/p\u003e \u003cp\u003eH. Continual Case Study Step III.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8: Food Service Specific Terminology and Mathematics.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I: As Purchased, Edible Portion, As Served, Yield Percent.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA. As Purchased .\u003c\/p\u003e \u003cp\u003eB. Edible Portion .\u003c\/p\u003e \u003cp\u003eC. As Served Portion.\u003c\/p\u003e \u003cp\u003eD. Yield Percent.\u003c\/p\u003e \u003cp\u003eE. Average Yield Percent Chart.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9: Food Service Specific Terminology and Mathematics.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II: The Impact of As Purchased and Edible Portion on the Major Food Groups.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA. Food Purchasing.\u003c\/p\u003e \u003cp\u003eB. Food Product Groups.\u003c\/p\u003e \u003cp\u003eC. Meats.\u003c\/p\u003e \u003cp\u003eD. Yield Test.\u003c\/p\u003e \u003cp\u003eE. Produce.\u003c\/p\u003e \u003cp\u003eF. Dairy Products.\u003c\/p\u003e \u003cp\u003eG. Pasta, Rice, and Legumes.\u003c\/p\u003e \u003cp\u003eH. Miscellaneous Items.\u003c\/p\u003e \u003cp\u003eI. Edible Portion and As Served .\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10: Food Service Specific Terminology and Mathematics.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePart III: Recipe and Portion Costing.\u003c\/p\u003e \u003cp\u003eA. Relationship between As Purchased and Edible Portion.\u003c\/p\u003e \u003cp\u003eB. Approximate or Average Yield Percent.\u003c\/p\u003e \u003cp\u003eC. Recipe Costing using the Approximate or Average Yield Percent.\u003c\/p\u003e \u003cp\u003eD. Steps to calculate a recipe cost: Simple and Common examples.\u003c\/p\u003e \u003cp\u003eE. Miscellaneous Ingredient Cost.\u003c\/p\u003e \u003cp\u003eF. Additional costs to serve a guest a meal.\u003c\/p\u003e \u003cp\u003eG. Continual Case Study: Step IV.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION III: MATH FOR THE BUSINESS SIDE OF THE FOOD SERVICE INDUSTRY.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11: Menu Pricing.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA. A la carte, Table d’hote, and Prix Fixe pricing.\u003c\/p\u003e \u003cp\u003eB. Food Cost and Food Cost Percent pricing.\u003c\/p\u003e \u003cp\u003eC. Limitations of Food Cost pricing.\u003c\/p\u003e \u003cp\u003eD. Additional Menu Pricing Techniques.\u003c\/p\u003e \u003cp\u003eE. Alcoholic Beverages, Alcoholic Beverage Cost and Percent .\u003c\/p\u003e \u003cp\u003eF. Alcoholic Beverage Menu Pricing.\u003c\/p\u003e \u003cp\u003eG. Bakery and Pastry Industry Pricing.\u003c\/p\u003e \u003cp\u003eE. Case Study Step V.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 12: Basic Accounting for Food Service Operations also Known as The Impact of Menu Pricing on Success and Profit.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA. Revenue.\u003c\/p\u003e \u003cp\u003eB. Cost.\u003c\/p\u003e \u003cp\u003e1.The cost of energy.\u003c\/p\u003e \u003cp\u003eC. Profit and Loss.\u003c\/p\u003e \u003cp\u003eD. Case Study Step VI.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 13: Labor Cost and Control Techniques.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA. Labor Costs.\u003c\/p\u003e \u003cp\u003eB. Staffing Guide.\u003c\/p\u003e \u003cp\u003eC. Employee Schedules.\u003c\/p\u003e \u003cp\u003eD. Labor Cost Control.\u003c\/p\u003e \u003cp\u003eE. Case Study Step VII.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 14: Purchasing and Inventory Management.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA. Purchasing Food Products.\u003c\/p\u003e \u003cp\u003eB. Inventory Management.\u003c\/p\u003e \u003cp\u003eC. Inventory Quantities.\u003c\/p\u003e \u003cp\u003eD. Cost of Goods Sold.\u003c\/p\u003e \u003cp\u003eE. Inventory Turnover.\u003c\/p\u003e \u003cp\u003eE. Case Study Step VIII.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION IV: COMPUTER APPLICATIONS FOR THE FOOD SERVICE INDUSTRY.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 15: Computer Applications for the Food Service Industry.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA. Point of Sale Technology.\u003c\/p\u003e \u003cp\u003eB. Inventory Purchasing Software.\u003c\/p\u003e \u003cp\u003eC. Menu Printing.\u003c\/p\u003e \u003cp\u003eD. Case Study Step IX.\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49402668319063,"sku":"9780471748168","price":56.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780471748168.jpg?v=1730481172","url":"https:\/\/bookcurl.com\/products\/culinary-calculations-9780471748168","provider":"Book Curl","version":"1.0","type":"link"}