Culinary Calculations: Simplified Math for Culinary Professionals
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More About This Title Culinary Calculations: Simplified Math for Culinary Professionals
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Terri Jones is Director of Hotel Management in the Department of Resorts and Gaming at the Community College of Southern Nevada.
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Preface.
Chapter 1. Introduction to Basic Mathematics.
Chapter 2. Units and Measure.
Chapter 3. The Purchasing Function and its Relationship to Cost.
Chapter 4. Food-Product Groups.
Chapter 5. Inventory Management.
Chapter 6. Production Planning and Control.
Chapter 7. Menu Pricing.
Chapter 8. Labor Cost and Control Techniques.
Chapter 9. Simplified Mathematics and Computers in Food Service.
Appendix I. Using a Calculator.
Appendix II. Common Item Yields.
Appendix III. Conversion Tables.
Glossary.
Index.
