Culinary Calculations

Includes applied coverage of mathematics for food service industry. Focusing on math concepts and applications used in food service industry, this book examines how to apply math principles in the back of the house, from the basics to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs.

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This title includes useful, applied coverage of mathematics for the food service industry. In today's competitive food service industry, a strong command over the basics of mathematics is essential to the success of every business. "Culinary Calculations" covers the critical math concepts culinary and food service professionals need to increase the profitability of a food service establishment by accurately controlling food costs, portion sizes, and food waste. Focusing on math concepts and applications commonly used in the food service industry, this easy to understand book examines how to apply math principles in the back of the house, from the basics to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs. Three useful appendices offer handy access to such useful information as tips for using a calculator, conversion tables, and common item yields. Formatted with plenty of room to work through exercises and problems at the end of each chapter, "Culinary Calculations" is a helpful and accessible tool for students.