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Math Principles for Food Service Occupations |  | Authors: Anthony J. Strianese, Pamela P. Strianese
Publisher: Delmar Cengage Learning
Category: Book
List Price: $111.95
Buy New: $58.16
as of 7/30/2010 12:31 MDT details
You Save: $53.79 (48%)
New (28) Used (23) from $50.00
Seller: doraemoni
Rating:  2 reviews
Sales Rank: 166778
Media: Paperback
Edition: 5
Pages: 384
Number Of Items: 1
Shipping Weight (lbs): 1.7
Dimensions (in): 10.8 x 8.4 x 0.6
ISBN: 1418016462
Dewey Decimal Number: 647.950151
EAN: 9781418016463
ASIN: 1418016462
Publication Date: August 23, 2006
Availability: Usually ships in 1-2 business days
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Product Description
Math Principals for Food Service Occupations teaches readers that the understanding and application of mathematics is critical for all food service jobs, from entry level to executive chef or food service manager. All the mathematical problems and concepts presented are explained in a simplified, logical, step by step manner. It is a book that guides food service students and professionals in the use of mathematical skills to successfully perform their duties as a culinary professional or as a manager of a food service business. Now out in the 5th edition, this book is unique because it follows a logical step-by-step process to illustrate and demonstrate the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains the reader to use the calculator, while Part 2 reviews basic math fundamentals. Subsequent parts address math essentials in food preparation and math essentials in food service record keeping while the last part of the book concentrates on managerial math. New to this 5th edition, "Chef Sez", quotes from chefs, managers and presidents of companies, are used to show readers how applicable math skills are to food service professionals."TIPS" (To Insure Perfect Solutions) are included to provide hints on how to make problem solving simple. Learning objectives and key words have also been expanded and added at the beginning of each chapter to identify key information, and case studies have been added to help readers understand why knowledge of math can solve problems in the food service industry. The content meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation.
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| Customer Reviews:
As advertised June 9, 2008
K. Singleton
The product came in clean and just as expected. Shipping was very quick. Thank you!
Got an "A" in my foodservice math class January 12, 2009
Andrea A. Smith (Scottsdale, AZ)
This was a very useful book in school, and now that I have graduated, I am keeping it as a reference. It is really great and practical especially if you plan on doing any catering or work in a large food production facility where you need to convert recipes to different quantities.
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