Requiring a basic knowledge of arithmetic, this book familiarizes users with some of mathematical skills involved in the food service industry. It also focuses on the discipline and organization needed to achieve success using mathematics in everyday life. Chapter topics include a fractional, decimal, and algebra review; fractions and percents; interest: simple, compound, credit cards.; pie and bar graphs; checking accounts; price lists/requisitions/purchase orders/invoices; guest checks, tips, guestimation; pay checks, business income statement; converting; adding weights and measures; costing: menus, markups, food cost percent; recipes: yields, costing, converting; and bakers formulas. For individuals preparing for success in the food service industry—and life.
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Math for Life and Food Service is specifically designed for students considering a career in culinary arts. This text incorporates intermediate-level mathematics skills that are used daily in the food service industry. It is intended for students who are proficient in arithmetic.
The text contains sections on food-cost percent, yields, recipe conversion, addition and subtraction of dissimilar units, and bakers' formulae. Also covered is deciphering invoices, price lists, requisitions, and payroll. Fractions, decimals, percent, and basic algebra are reviewed. Exercises are relevant and practical which makes this text a good reference for future use. Basic algebra is not a prerequisite.
Math for Life and Food Service also teaches everyday skills that require basic math but are generally not covered in basic math courses. Topics include: unit conversion, reading charts and graphs, mastering banking skills such as credit card and checking account management, and understanding and creating asset/debit statements.
A NOTE TO THE STUDENT
This text assumes that you, the student, have had a basic course in arithmetic skills including addition, subtraction, multiplication, and division of whole numbers, decimals, fractions, and percents. The coverage of these topics is not intended to be complete. For a complete and thorough understanding of decimals, fractions, and percents, you should consult a text dedicated to teaching a complete knowledge of these topics.
In addition, this textbook does not teach every mathematical skill needed in the food service industry. There are numerous computational skills involved in running a food service business including business taxes, employee payroll, payroll taxes, mortgages, interest rates, amortization, and depreciation, just to name a very few. What this textbook does offer you is a great deal of good examples of mathematical skills you can use in your day-to-day life as well as in your pursuit of a career in the food service industry.
Mathematics is considered a discipline and thus needs to be practiced daily. Organization is one key to success with mathematics. By keeping your thoughts and work orderly, your thinking will become more clear and precise. The quality of your work will improve greatly.
Use the examples in this text as your teacher. Read an example, see how it is worked out, then cover it up with a piece of paper. Try to recreate the solution. If you get stuck, peek . . . then cover it up and try again. Keep up this process until you can successfully recreate the solution. I guarantee that if you don't just give up and go on to the next example, this technique will program your computer brain. You will have success!
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Book Description Prentice Hall, 2001. Paperback. Book Condition: New. 1. Bookseller Inventory # DADAX0130319376
Book Description Pearson, 2001. Paperback. Book Condition: New. book. Bookseller Inventory # 0130319376
Book Description Pearson, 2001. Paperback. Book Condition: New. Bookseller Inventory # P110130319376
Book Description Pearson. PAPERBACK. Book Condition: New. 0130319376 New Condition. Bookseller Inventory # NEW6.0043339