Text covers the critical math concepts culinary and food service professionals need to increase the profitability of a food service establishment. Shows how to accurately control food costs, portion sizes, and food waste. Softcover, with perforated pages. DLC: Food service--Mathematics.

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.

About the Author

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