by Lynn Gudmundsen

Requiring a basic knowledge of arithmetic, this text familiarizes students with some of mathematical skills involved in the food service industry.

It also focuses on the discipline and organization needed to achieve success using mathematics in everyday life.

Features

• Mathematical principles adapted for the food service industry
• Basic life skills requiring mathematics
• Plenty of examples for independent learning
• Challenging problems with practical applications
• Numerous, clearly-written examples

Contents

1. Review
   1. Fractional Review
   2. Decimal Review
   3. Algebra Review

2. Necessary Math
   4. Percents
   5. Fractions and Percents
   6. Interest: Simple, Compound, Credit Cards
   7. Pie and Bar Graphs

3. Record Keeping
   8. Checking Accounts
   9. Price Lists/Requisitions/Purchase Orders/Invoices
   10. Guest Checks, Tips, Guestimation
   11. Pay Checks, Business Income Statement

4. Food Service Math
   12. Converting
   13. Adding Weights and Measures
   14. Costing: Menus, Markups, Food Cost Percent
   15. Recipes: Yields, Costing, Converting
   16. Bakers Formulas

Appendices

1. Food Weight/Volume Equivalents
2. Conversion Chart
3. Answers to the Odd Numbered Exercises

Index

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