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"Math Principals for Food Service Occupations, 4th Edition" is an important tool for the student preparing for a career in the food service industry. The book explains that, like cooking or baking, math is sequential and a student must first master basic math skills before being able to create gourmet meals or desserts. Quotes from chefs and managers are interspersed throughout the book, relaying the relevancy of math skills to the food service professional on the job. This 4th edition contains completely updated material and presents the math problems and concepts in a simplified, logical, step-by-step process. The book offers practical and useful information including explanations relative to figuring menu and food cost procedures and teaches math skills needed to utilize a computer spreadsheet program.
Table of Contents
Pretest: Math Skills
PART I THE CALCULATOR
Using the Calculator
PART II REVIEW OF BASIC MATH FUNDAMENTALS
Numbers, Symbols of Operations, and the Mill
Addition, Subtraction, Multiplication, and Division
Fractions, Decimals, Ratios, and Percents
PART III MATH ESSENTIALS IN FOOD PREPARATION
Weights and Measures
Converting and Yielding Recipes
Production and Baking Formulas
Using the Metric System of Measure
PART IV MATH ESSENTIALS IN FOOD SERVICE RECORDKEEPING