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.
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.
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