Culinary Calculations: Simplified Math for Culinary Professionals

by Terri Jones

Book Overview

Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive food service industry. This user-friendly guide starts with basic principles before introducing more specialized topics like costing, AP/EP, menu pricing, recipe conversion and costing, and inventory costs. Written in a non-technical, easy-to-understand style, the book features a case study...

• Format: Paperback
• Language: English
• ISBN: 0471748161
• ISBN13: 9780471748168
• Release Date: March 2008
• Publisher: Wiley
• Length: 256 Pages
• Weight: 1.60 lbs.
• Dimensions: 0.8" x 8.6" x 10.8"

Customer Reviews

Teaching

I use this book to tutor an adult who wants to go into the business and I find it very useful. From what I have seen, it covers everything.

Thankful for the math review!

I'm only half way through it but so far so good. Very basic.

Best book on the subject I've found!

I am a chef getting ready to start my own restaurant/catering business. After reading this easy to understand, well-written book, I am confident in my knowledge of the math I will need to succeed. Glad someone took the time to share such useful information.

Very Simple

I hate math and am trying to get ready for Culinary School in March so I have been reading everything I can get my hands on to help. This is a very simple book, with easy to understand examples.