基本信息出版社：Wiley
页码：256 页
出版日期：2008年03月
ISBN：0471748161
条形码：9780471748168
版本：第2版
装帧：平装
正文语种：英语
外文书名：烹饪计算: 烹饪专业人员简易数学

内容简介 在线阅读本书

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.
作者简介

Terri Jones is the Director of Hotel Management in the Department of Resorts and Gaming at the Community College of Southern Nevada.

专业书评

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.