Synopses & Reviews
Math for Life and Food Service is specifically designed for students considering a career in culinary arts. This text incorporates intermediate-level mathematics skills that are used daily in the food service industry. It is intended for students who are proficient in arithmetic.
The text contains sections on food-cost percent, yields, recipe conversion, addition and subtraction of dissimilar units, and bakers' formulae. Also covered is deciphering invoices, price lists, requisitions, and payroll. Fractions, decimals, percent, and basic algebra are reviewed. Exercises are relevant and practical which makes this text a good reference for future use. Basic algebra is not a prerequisite.
Math for Life and Food Service also teaches everyday skills that require basic math but are generally not covered in basic math courses. Topics include: unit conversion, reading charts and graphs, mastering banking skills such as credit card and checking account management, and understanding and creating asset/debit statements.
- Mathematical principles adapted for the food service industry
- Understanding food costs and supplies management
- Plenty of examples for independent learning
- Challenging problems with practical applications
(Students using a calculator will still be challenged by the application problems. It is assumed that most instructors will allow the use of calculators, and thus the emphasis is on understanding and real life problem solving, rather than contrived problems geared toward easy arithmetic.)
Synopsis
Requiring a basic knowledge of arithmetic, this book familiarizes users with some of mathematical skills involved in the food service industry. It also focuses on the discipline and organization needed to achieve success using mathematics in everyday life. Chapter topics include a fractional, decimal, and algebra review; fractions and percents; interest: simple, compound, credit cards.; pie and bar graphs; checking accounts; price lists/requisitions/purchase orders/invoices; guest checks, tips, guestimation; pay checks, business income statement; converting; adding weights and measures; costing: menus, markups, food cost percent; recipes: yields, costing, converting; and bakers formulas. For individuals preparing for success in the food service industry—and life.
Table of Contents
I. REVIEW. 1. Fractional Review. 2. Decimal Review.
3. Algebra Review.
II. NECESSARY MATH. 4. Percents.
5. Fractions and Percents.
6. Interest: Simple, Compound, Credit Cards.
7. Pie Graphs and Bar Graphs.
III. RECORD KEEPING. 8. Checking Accounts.
9. Price Lists, Requisitions, Purchase Orders, Invoices.
10. Guest Checks, Tips, Guestimation.
11. Pay Checks and Income Statements.
IV. FOOD SERVICE MATH. 12. Converting Weights and Measures.
13. Adding Weights and Measures.
14. Costing.
15. Recipes: Yields, Converting, Costing.
16. Bakers' Formulas.
APPENDICES. Appendix 1. Food Weight/Volume Equivalents.
Appendix 2. Conversion Chart 1.
Appendix 3. Answers to the Odd Numbered Exercises 1.
Index.