Math Principles for Food Service Occupations

Anthony J. Strianese is a professor in the Department of Hotel, Culinary Arts, and Tourism at Schenectady County Community College (SCCC).He has been an educator since 1974 specializing in teaching Mathematics for the Culinary Profession, Food and Beverage Control, Dining Room Management, Banquet Management, Wines of the World and Hospitality Management courses. Professor Strianese is a Certified Culinary Educator with the American Culinary Federation (ACF). From 1991 to 2009, Mr. Strianese was the chairperson of the SCCC Department of Hotel, Culinary Arts and Tourism. During his tenure, SCCC's culinary arts program received the maximum accreditation (three times) from the ACF's Education Foundation Accrediting Commission (ACFEFAC). He is a recipient of the State University of New York Chancellor's Award for Excellence in Administrative Services. He has been a banquet manager, food and beverage controller, and a caterer. He represents the Saint Augustine, Florida-based ACFEFAC, conducting site visits to verify that institutions meet ACFEFAC accreditation standards. As a member of the New York State Restaurant Association Educational Foundation (NYSRAEF) he is a part of a consulting team that provides advice to owners and operators on how to improve their restaurant's operation. Since 2006, Professor Strianese has been the chief judge for the NYSRAEF ProStart Management competition. He serves as the Treasurer/Secretary of the NYSRAEF Board of Directors. He is also on the Board of the Directors of the New York State Hospitality & Tourism Association, and was Chairperson of the Albany County Convention and Visitors Bureau (ACCVB). Professor Strianese instituted and has been the coordinator for the Walt Disney World College program at SCCC since 1983. He served a two year term as a member of the original Disney College Program National Advisory Board. Pamela Strianese has had a varied career in the food service industry. She has been a caterer, catering cook, service person, as well as a bookkeeper for an independent restaurant. In addition, she is a member of the New York State Restaurant Association Educational Foundation's (NYSRAEF) consulting team that provides expertise and advice to owners and operators on how to improve their restaurant's operation and is certified in sanitation practices and has earned the ServSafe certificate from the National Restaurant Association. Pam. Strianese, along with her husband, Anthony Strianese, are co-authors of DINING ROOM AND BANQUET MANAGEMENT 4TH EDITION and MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6TH EDITION published by Delmar Cengage Learning. Pam and Anthony Strianese have conducted seminars at the New York State Restaurant Association show at the Javits Center in New York utilizing their expertise on how to train individuals to give great service at banquets and in the dining room. Seminars on the importance of treating guests importantly have been given to Metropolitan Club Managers Association Members and at Howe Caverns. In addition, they have had opinion articles published in Nation's Restaurant News entitled "To Treat Guests Well, Avoid the Eight Deadly Sins of Service" and "Students Learn Valued Management Skills at ProStart Competition." They have also been judges for the March of Dimes Iron Chef competition. Since 2007, Pam Strianese has been the co-chairperson and a judge at the NYSRAEF ProStart Management competition. She has a Bachelor of Arts Degree from the State University of New York at Fredonia and a Master of Science Degree in Education from the State University of New York at Albany and has been an educator for over thirty years. She has served on numerous committees for curriculum development during her career.

Foreword Preface Acknowledgments Pretest: Math Skills Chapter 1: Using the Calculator Chapter 2: Numbers, Symbols of Operations, and the Mill Chapter 3: Addition, Subtraction, Multiplication, and Division Chapter 4: Fractions, Decimals, Ratios, and Percents Chapter 5: Weights and Measures Chapter 6: Using the Metric System of Measure Chapter 7: Portion Control Chapter 8: Converting recipes, Yields, and Baking Formulas Chapter 9: Food, Recipe, and Labor Costing Chapter 10: Determining Cost Percentages and Pricing the Menu Chapter 11: Inventory Procedures Chapter 12: Purchasing and Receiving Chapter 13: Daily Production Reports Chapter 14: Front of the House and Managerial Mathematical Operations Chapter 15: Personal Taxes, Payroll, and Financial Statements Posttest: Math Skills Appendix A Glossary Index