Jones:

Culinary Calculations: Simplified Math for Culinary Professionals, 2nd Edition

Instructor Companion Site

Table Of Contents

Chapter 1: Basic Mathematics with Whole Numbers.

Chapter 2: Applied Math Problems with Simple Solutions.

Chapter 3: Mixed Numbers and Non-integer Quantities.

Chapter 4: Basic Mathematical Operations with Mixed Numbers and Non-integer Quantities.

Chapter 5: Basic Mathematics: Additional Information and Tips for Success.

Chapter 6: Standardized Recipes.

Chapter 7: Units of Measure.

Chapter 8: Food Service Specific Terminology and Mathematics. (Part 1)

Chapter 9: Food Service Specific Terminology and Mathematics (Part 2)

Chapter 10: Food Service Specific Terminology and Mathematics. (Part 3)

Chapter 11: Menu Pricing.

Chapter 12: Basic Accounting for Food Service Operations also Known as The Impact of Menu Pricing on Success and Profit.

Chapter 13: Labor Cost and Control Techniques.

Chapter 14: Purchasing and Inventory Management.

Chapter 15: Computer Applications for the Food Service Industry.

Get Help With:

* These links will open a new window

Copyright © 2000-2024 by John Wiley & Sons, Inc., or related companies. All right reserved.  | Privacy Policy