Math Principles For Food Service Occupations

Math Principles for Food Service Occupations PDF
Author: Anthony J. Strianese
Publisher: Cengage Learning
ISBN: 1133419143
Size: 80.53 MB
Format: PDF
Category : Business & Economics
Languages : en
Pages : 384
View: 4836

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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 PDF
Author: Robert G. Haines
Publisher:
ISBN: 9780827316805
Size: 49.53 MB
Format: PDF, ePub, Mobi
Category : Business mathematics
Languages : en
Pages : 197
View: 4062

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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.

Adult Literacy

Adult Literacy PDF
Author: Robert Edward Campbell
Publisher:
ISBN:
Size: 28.61 MB
Format: PDF, ePub, Docs
Category : Adult education
Languages : en
Pages : 94
View: 1038

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The Professional Chef

The Professional Chef PDF
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470421355
Size: 26.87 MB
Format: PDF, Kindle
Category : Cooking
Languages : en
Pages : 1232
View: 2834

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"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.

Modern Food Service Purchasing Business Essentials To Procurement

Modern Food Service Purchasing  Business Essentials to Procurement PDF
Author: Robert B Garlough
Publisher: Cengage Learning
ISBN: 1133168361
Size: 29.89 MB
Format: PDF, ePub
Category : Business & Economics
Languages : en
Pages : 864
View: 2726

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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.

Dining Room And Banquet Management

Dining Room and Banquet Management PDF
Author: Anthony J. Strianese
Publisher: Delmar Pub
ISBN: 9781418053697
Size: 72.71 MB
Format: PDF, ePub
Category : Business & Economics
Languages : en
Pages : 428
View: 7523

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This text is for the introductory course in a hospitality management program that covers dining room and banquet management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. The text includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. Information about reservations, priority seating, and reservations systems is also included. This new edition is updated with a number of new features. The most noteworthy are the "Chefs' Choice" professional profiles that spotlight noted individuals in the hospitality industry. These profiles cover the essentials in creating and maintaining a successful dining room and banquet operation. Each chapter also has been updated with key words and terms, more thorough objectives, and numerous discussion questions to help students retain the material. And finally, Dining Room and Banquette Management 5E now offers an electronic instructional support CD-ROM that includes PowerPoints, Computerized Test Bank, Instructor's Manual and Lesson Plans.

Voced

VocEd PDF
Author:
Publisher:
ISBN:
Size: 25.24 MB
Format: PDF, ePub
Category : Vocational education
Languages : en
Pages :
View: 6055

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