Culinary Math
2nd Edition
Published on 7. May 2004
Book
Paperback/Softback
240 pages
978-0-471-46934-6 (ISBN)
Description
This Second Edition provides the tools to manage the back-of-the-house business function of every kitchen with maximum efficiency and profitability. Easy-to-understand material covers basic math skills, applications, and costing, including topics on inventory, yield percentage, and statistics.
More details
Edition
2nd Revised edition
Language
English
Place of publication
Foster City
United States
Publishing group
John Wiley & Sons Inc
Edition type
Revised edition
Dimensions
Height: 275 mm
Width: 215 mm
Weight
539 gr
ISBN-13
978-0-471-46934-6 (9780471469346)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
Previous edition
Linda Blocker | Julia Hill
Culinary Math
Book
12/2001
Wiley
€23.46
Article exhausted; check for reprint
Persons
JULIA HILL taught cost control and culinary math at The Culinary Institute of America for fifteen years. Prior to her teaching position at the CIA, she was a public accountant and restaurant manager. LINDA BLOCKER taught middle and high school mathematics for ten years before joining the faculty of The Culinary Institute of America. During her three years at the CIA, she taught culinary math. She has also been involved in her family's gourmet food business, Meredith Mountain Farms, since 1984.
Content
Preface. CHAPTER 1: Math Basics. CHAPTER 2: Customary Units of Measure. CHAPTER 3: Metric Measures. CHAPTER 4: Basic Conversion of Units of Measure within Volume or Weight. CHAPTER 5: Converting to and from Mixed Measures within Weight or Volume. CHAPTER 6: Advanced Conversions with Units of Measure between Weight and Volume. CHAPTER 7: Yield Percent. CHAPTER 8: Applying Yield Percent in the Kitchen. CHAPTER 9: Finding Cost. CHAPTER 10: Edible Portion Cost. CHAPTER 11: Recipe Costing. CHAPTER 12: Ignoring Yield Percent in Ordering and Costing. CHAPTER 13: Beverage Costing. CHAPTER 14: Recipe Size Conversion. CHAPTER 15: Kitchen Ratios. APPENDIX A: Formula Reference Review. APPENDIX B: Units of Measure and Equivalency Charts. APPENDIX C: Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart. APPENDIX D: Rounding. APPENDIX E: Blank Food Cost Form. Answer Section. Culinary Math Glossary of Terms. Index.