Applied Math for Food Service PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Applied Math for Food Service PDF full book. Access full book title Applied Math for Food Service by Sarah R. Labensky. Download full books in PDF and EPUB format.
Author: Sarah R. Labensky
Publisher: Pearson
ISBN: 9780138492175
Category : Food service
Languages : en
Pages : 0
Get Book
Book Description
Today's food service professional must master more than the basics of bechamel, butchering, and bread-baking. He or she must be equally skilled in the business of food service. Applied Math For Food Service is a unique worktext of math skills designed to support and complement any course in culinary arts. By applying basic math skills in the context of real-world situations, this workbook encourages students to progress logically through a series of common mathematical applications.
Author: Sarah R. Labensky
Publisher: Pearson
ISBN: 9780138492175
Category : Food service
Languages : en
Pages : 0
Get Book
Book Description
Today's food service professional must master more than the basics of bechamel, butchering, and bread-baking. He or she must be equally skilled in the business of food service. Applied Math For Food Service is a unique worktext of math skills designed to support and complement any course in culinary arts. By applying basic math skills in the context of real-world situations, this workbook encourages students to progress logically through a series of common mathematical applications.
Author: Sarah R. Labensky
Publisher:
ISBN:
Category : Food service
Languages : en
Pages :
Get Book
Book Description
Author: Terri Jones
Publisher: John Wiley & Sons
ISBN: 0471748161
Category : Cooking
Languages : en
Pages : 263
Get Book
Book Description
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.
Author: Anthony J. Strianese
Publisher: Cengage Learning
ISBN: 9781418016463
Category : Food service
Languages : en
Pages : 0
Get Book
Book Description
Math Principals for Food Service Occupations teaches readers that the understanding and application of mathematics is critical for all food service jobs, from entry level to executive chef or food service manager. All the mathematical problems and concepts presented are explained in a simplified, logical, step by step manner. It is a book that guides food service students and professionals in the use of mathematical skills to successfully perform their duties as a culinary professional or as a manager of a food service business. Now out in the 5th edition, this book is unique because it follows a logical step-by-step process to illustrate and demonstrate the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains the reader to use the calculator, while Part 2 reviews basic math fundamentals. Subsequent parts address math essentials in food preparation and math essentials in food service record keeping while the last part of the book concentrates on managerial math. New to this 5th edition, "Chef Sez", quotes from chefs, managers and presidents of companies, are used to show readers how applicable math skills are to food service professionals."TIPS" (To Insure Perfect Solutions) are included to provide hints on how to make problem solving simple. Learning objectives and key words have also been expanded and added at the beginning of each chapter to identify key information, and case studies have been added to help readers understand why knowledge of math can solve problems in the food service industry. The content meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation.
Author: James P. Keener
Publisher: CRC Press
ISBN: 0429972067
Category : Mathematics
Languages : en
Pages : 624
Get Book
Book Description
Principles of Applied Mathematics provides a comprehensive look at how classical methods are used in many fields and contexts. Updated to reflect developments of the last twenty years, it shows how two areas of classical applied mathematics spectral theory of operators and asymptotic analysis are useful for solving a wide range of applied science problems. Topics such as asymptotic expansions, inverse scattering theory, and perturbation methods are combined in a unified way with classical theory of linear operators. Several new topics, including wavelength analysis, multigrid methods, and homogenization theory, are blended into this mix to amplify this theme.This book is ideal as a survey course for graduate students in applied mathematics and theoretically oriented engineering and science students. This most recent edition, for the first time, now includes extensive corrections collated and collected by the author.
Author: Terri Jones
Publisher: John Wiley & Sons
ISBN: 0471226262
Category : Cooking
Languages : en
Pages : 210
Get Book
Book Description
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.
Author: Haines
Publisher:
ISBN: 9780827366503
Category :
Languages : en
Pages : 32
Get Book
Book Description
Author: Robert G. Haines
Publisher: Cengage Learning
ISBN:
Category : Business & Economics
Languages : en
Pages : 394
Get Book
Book Description
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.
Author: Nikolaĭ Nikolaevich Lebedev
Publisher:
ISBN:
Category : Mathematical physics
Languages : en
Pages : 429
Get Book
Book Description
Author: Milton C. McDowell
Publisher: Van Nostrand Reinhold Company
ISBN:
Category : Business & Economics
Languages : en
Pages : 280
Get Book
Book Description
