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Math Principles for Food Service Occupations
ISBN: 9780827366497 | 0827366493
Edition: 3rdFormat: Paperback
Publisher: Thomson Delmar Learning
Pub. Date: 9/11/1995
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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. Whether it is converting recipes, calculating personal income tax, preparing daily production reports, or pricing the menu, (this book) is an exellent resource for insuring career advancement.
| Preface | vii | ||||
| Acknowledgments | ix | ||||
| Pretest: Math Skills | xi | ||||
| PART I REVIEW OF BASIC MATH FUNDAMENTALS | 1 | (54) | |||
| 2 | (7) | |||
| 9 | (24) | |||
| 33 | (22) | |||
| PART II MATH ESSENTIALS IN FOOD PREPARATION | 55 | (78) | |||
| 57 | (16) | |||
| 73 | (23) | |||
| 96 | (12) | |||
| 108 | (13) | |||
| 121 | (12) | |||
| PART III MATH ESSENTIALS IN FOOD SERVICE RECORDKEEPING | 133 | (80) | |||
| 135 | (14) | |||
| 149 | (13) | |||
| 162 | (17) | |||
| 179 | (16) | |||
| 195 | (18) | |||
| PART IV PART IV ESSENTIALS OF MANAGERIAL MATH | 213 | (124) | |||
| 215 | (18) | |||
| 233 | (11) | |||
| 244 | (14) | |||
| 258 | (24) | |||
| 282 | (18) | |||
| 300 | (24) | |||
| 324 | (13) | |||
| Posttest: Math Skills | 337 | (12) | |||
| Glossary | 349 | (6) | |||
| Index | 355 |
