烹饪计算：烹饪专业人员用简易数学，第2版Culinary Calculations : Simplified Math for Culinary Professionals, 2nd Edition
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作者： Terri Jones著
出 版 社： 吉林长白山
出版时间： 2007-9-1字数：版次： 1页数： 240印刷时间： 2007/09/01开本： 大16开印次： 1纸张： 胶版纸I S B N ： 9780471748168包装： 平装内容简介
Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant.
This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas:
Basic math for the culinary arts and foodservice industry
Math for the professional kitchen
Math for the business side of the foodservice industry
Computer applications for the foodservice industry
Each chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the even-numbered problems throughout the book.
Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.
作者简介：
Terri Jones is the Director of Hotel Management in the Department of Resorts and Gaming at the Community College of Southern Nevada.
目录
PREFACE
ACKNOWLEDGMENTS
INTRODUCTION TO CULINARY CALCULATIONS: THE IMPORTANCE OF MATHEMATICS TO A SUCCESSFUL CAREER IN THE FOODSERVICE INDUSTRY
Mathematics in the Kitchen
Mathematics for Foodservice Operations
Case Study: Apptied Mathematics in the Foodservice Industry
Conclusion
SECTION 1:Basic Mathematics for the Foodservice Industry
CHAPTER 1: BASIC MATHEMATICS WITH WHOLE NUMBERS
Whore Numbers
Place Value
Numbers Written as Words
Addition
Addition Example
Subtraction
Subtraction Example
Muttiptication
Multiplicatfon Example
Division
Division Example
Conctusion
Basic Mathematics with Whole Numbers: REVIEW PROBLEMS
Addition
Subtraction
Multiplication
Division
……
SECTION 2:Mathematics for the Professional Kitchen
SECTION 3:Mathematics for the Business side of the Foodservice Industry
SECTION 4:Computer Applications for the Foodservice Industry
APPENDIX 1
APPENDIX 2
APPENDIX 3