Useful,applied coverage of mathematics for the food service industrypIn today’s competitive food service industry, a strong command over the basics of mathematics is essential to the success of every business. iCulinary Calculations/i 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.pFocusing 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.pFormatted with plenty of room to work through exercises and problems at the end of each chapter, iCulinary Calculations/i is a helpful and accessible tool for students.Preface.pChapter 1. Introduction to Basic Mathematics.pChapter 2. Units and Measure.pChapter 3. The Purchasing Function and its Relationship to Cost.pChapter 4. Food-Product Groups.pChapter 5. Inventory Management.pChapter 6. Production Planning and Control.pChapter 7. Menu Pricing.pChapter 8. Labor Cost and Control Techniques.pChapter 9. Simplified Mathematics and Computers in Food Service.pAppendix I. Using a Calculator.pAppendix II. Common Item Yields.pAppendix III. Conversion Tables.pGlossary.pIndex.p Terri Jones is Director of Hotel Management in the Department of Resorts and Gaming at the Community College of Southern Nevada.Useful,applied coverage of mathematics for the food service industryPIn today’s competitive food service industry, a strong command over the basics of mathematics is essential to the success of every business. Culinary Calculations cover@4s33333 ¾Û€