Math Principles for Food Service Occupations

Math Principles for Food Service Occupations
Author: Anthony J. Strianese,Pamela P. Strianese
Publsiher: Cengage Learning
Total Pages: 384
Release: 2011-02-01
ISBN: 9781435488823
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Math Principles for Food Service Occupations Book Excerpt:

MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains your students to use the calculator. Part 2 reviews basic math fundamentals. Subsequent parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help the student remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Math Principles for Food Service Occupations

Math Principles for Food Service Occupations
Author: Anthony J. Strianese,Pamela P. Strianese
Publsiher: Cengage Learning
Total Pages: 384
Release: 2011-02-01
ISBN: 1133419143
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Math Principles for Food Service Occupations Book Excerpt:

MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains your students to use the calculator. Part 2 reviews basic math fundamentals. Subsequent parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help the student remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Math Principles for Food Service Occupations

Math Principles for Food Service Occupations
Author: Robert G. Haines
Publsiher: Unknown
Total Pages: 197
Release: 1979
ISBN: 9780827316805
Category: Business mathematics
Language: EN, FR, DE, ES & NL

Math Principles for Food Service Occupations Book Excerpt:

Virtually all of the decisions made in the food industry are based on mathematical calculation to some degree. Math Principles for Food Service Occupations is a uniquely, practical worktext providing aspiring and veteran food service professionals alike with the mathematical tools they will need to continued success in the industry. Whether it is converting recipes, calculating personal income tax, preparing daily production reports, or pricing the menu, (this book) is an exellent resource for insuring career advancement.

In the Hands of a Chef

In the Hands of a Chef
Author: Culinary Institute of America
Publsiher: John Wiley & Sons
Total Pages: 170
Release: 2007-12-26
ISBN: 0470080264
Category: Cooking
Language: EN, FR, DE, ES & NL

In the Hands of a Chef Book Excerpt:

The experts from The Culinary Institute of America furnish an essential reference for aspiring cooks that identifies and describes essential kitchen tools, equipment, and gadgets, accompanied by thorough guidelines on how to use them effectively, with helpful advice from real-world chefs on how to select, properly use, and care for knives and other items. Original.

Math Principles for Food Service Occupations

Math Principles for Food Service Occupations
Author: Haines
Publsiher: Unknown
Total Pages: 32
Release: 1995
ISBN: 9780827366503
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Math Principles for Food Service Occupations Book Excerpt:

The Professional Chef

The Professional Chef
Author: The Culinary Institute of America (CIA)
Publsiher: John Wiley & Sons
Total Pages: 1232
Release: 2011-09-13
ISBN: 0470421355
Category: Cooking
Language: EN, FR, DE, ES & NL

The Professional Chef Book Excerpt:

"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

Adult Literacy

Adult Literacy
Author: Robert Edward Campbell
Publsiher: Unknown
Total Pages: 94
Release: 1987
ISBN: 1928374650XXX
Category: Literacy
Language: EN, FR, DE, ES & NL

Adult Literacy Book Excerpt:

Food and Beverage Cost Control

Food and Beverage Cost Control
Author: Lea R. Dopson,David K. Hayes
Publsiher: John Wiley & Sons
Total Pages: 544
Release: 2010-03-02
ISBN: 0470251387
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Food and Beverage Cost Control Book Excerpt:

Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.

School Food Service Journal

School Food Service Journal
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1978
ISBN: 1928374650XXX
Category: Restaurants
Language: EN, FR, DE, ES & NL

School Food Service Journal Book Excerpt:

Modern Food Service Purchasing Business Essentials to Procurement

Modern Food Service Purchasing  Business Essentials to Procurement
Author: Robert B Garlough
Publsiher: Cengage Learning
Total Pages: 864
Release: 2010-03-02
ISBN: 1133168361
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Modern Food Service Purchasing Business Essentials to Procurement Book Excerpt:

MODERN FOOD SERVICE PURCHASING is designed specifically to provide culinary arts professionals with current, in-depth coverage of the essential concepts of purchasing, storeroom operations, and financial stewardship. This comprehensive resource brings together under one cover the four fundamentals of contemporary food service purchasing: Market and distribution systems. Storeroom operations. Cost controls. Product information. Delivering a chef-focused overview of financial management and the formulas used to control a successful business, Modern Food Service Purchasing explains in detail how to set up a successful storeroom operation while providing chefs and buyers with a comprehensive reference that will deliver value for years to come. Extensive color photography, useful charts and forms, and a comprehensive glossary of key terms round out the coverage. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Learning about Food Service

Learning about Food Service
Author: Christine Davidson
Publsiher: Unknown
Total Pages: 172
Release: 1991
ISBN: 9780827344686
Category: Food service
Language: EN, FR, DE, ES & NL

Learning about Food Service Book Excerpt:

Food The fundamentals

Food  The fundamentals
Author: Anonim
Publsiher: Richard d Irwin
Total Pages: 574
Release: 1992
ISBN: 9780256117417
Category: Cooking
Language: EN, FR, DE, ES & NL

Food The fundamentals Book Excerpt:

Learning about Food Service

Learning about Food Service
Author: Nancy O'Keefe Bolick,Robert Ventre Associates
Publsiher: Unknown
Total Pages: 172
Release: 1991
ISBN: 9780827344648
Category: English language
Language: EN, FR, DE, ES & NL

Learning about Food Service Book Excerpt:

The British National Bibliography

The British National Bibliography
Author: Arthur James Wells
Publsiher: Unknown
Total Pages: 135
Release: 2003
ISBN: 1928374650XXX
Category: Bibliography, National
Language: EN, FR, DE, ES & NL

The British National Bibliography Book Excerpt:

Culinary Fundamentals

Culinary  Fundamentals
Author: Anonim
Publsiher: Unknown
Total Pages: 384
Release: 1997
ISBN: 9781890724009
Category: Cooking
Language: EN, FR, DE, ES & NL

Culinary Fundamentals Book Excerpt:

American Book Publishing Record

American Book Publishing Record
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2000-07
ISBN: 1928374650XXX
Category: Books
Language: EN, FR, DE, ES & NL

American Book Publishing Record Book Excerpt:

Literacy Enhancement for Adults

Literacy Enhancement for Adults
Author: James O. Belcher
Publsiher: Unknown
Total Pages: 63
Release: 1987
ISBN: 1928374650XXX
Category: Adult education
Language: EN, FR, DE, ES & NL

Literacy Enhancement for Adults Book Excerpt:

Library Recommendations for Undergraduate Mathematics

Library Recommendations for Undergraduate Mathematics
Author: Mathematical Association of America. Committee on the Undergraduate Program in Mathematics
Publsiher: Mathematical Assn of Amer
Total Pages: 194
Release: 1992
ISBN: 1928374650XXX
Category: Academic libraries
Language: EN, FR, DE, ES & NL

Library Recommendations for Undergraduate Mathematics Book Excerpt:

The New Professional Chef

The New Professional Chef
Author: Culinary Institute of America
Publsiher: Van Nostrand Reinhold Company
Total Pages: 1190
Release: 1996
ISBN: 1928374650XXX
Category: Cooking
Language: EN, FR, DE, ES & NL

The New Professional Chef Book Excerpt:

The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.

Scientific and Technical Books and Serials in Print

Scientific and Technical Books and Serials in Print
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1989
ISBN: 1928374650XXX
Category: Engineering
Language: EN, FR, DE, ES & NL

Scientific and Technical Books and Serials in Print Book Excerpt: