Culinary Calculations

Culinary Calculations

4.11 - 1251 ratings - Source

Useful, applied coverage of mathematics for the food service industry In today's competitive food service industry, a strong command over the basics of mathematics is essential to the success of every business. Culinary Calculations covers the critical math concepts culinary and food service professionals need to increase the profitability of a food service establishment by accurately controlling food costs, portion sizes, and food waste. Focusing on math concepts and applications commonly used in the food service industry, this easy-to-understand book examines how to apply math principles in the back of the house, from the basics to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs. Three useful appendices offer handy access to such useful information as tips for using a calculator, conversion tables, and common item yields. Formatted with plenty of room to work through exercises and problems at the end of each chapter, Culinary Calculations is a helpful and accessible tool for students.Johnny has always bought chickens whole and cut them up and because the different parts of the chicken have a different value: AP price per pound of chicken breast AP price per pound of whole chicken Johnny attempts to figure out if he isanbsp;...

Title:Culinary Calculations
Author:Terri Jones
Publisher:John Wiley & Sons - 2003-10-06


You Must CONTINUE and create a free account to access unlimited downloads & streaming