Culinary Calculations: Simplified Math for Culinary Professionals

The math skills needed for a successful foodservicecareer now in a new edition

Culinary Calculations, Second Edition provides the mathematicalknowledge and skills that are essential for a successful career intoday′s competitive foodservice industry. This user–friendly guidestarts with basic principles before introducing more specializedtopics like recipe conversion and costing, AP/EP, menu pricing, andinventory costs. Written in a nontechnical, easy–to–understandstyle, the book features a running case study that applies mathconcepts to a real–world example: opening a restaurant.

This revised and updated Second Edition of Culinary Calculationscovers 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 learningobjectives, helpful callout boxes for particular concepts, examplemenus and price lists, and information tables. Review questions,homework problems, and the case study end each chapter. Alsoincluded is an answer key for the even–numbered problems throughoutthe book.

Culinary Calculations, Second Edition provides readers with abetter understanding of the culinary math skills needed to expandtheir foodservice knowledge and sharpen their business savvy asthey strive for success in their careers in the foodserviceindustry.

A. Math in the Kitchen.

1. Units of Measure.

2. Food Yield.

3. Recipes.

4. Portion.

B. Math for Business Operations.

1. Profit and Non Profit Food Service.

2. Basic accounting terminology.

3. Purchasing.

4. Inventory management.

5. Menu Pricing.

C. Case Study Introduction.

SECTION I: BASIC MATHEMATICS FOR THE CULINARY ARTS AND FOODSERVICE INDUSTRY.

Chapter 1. Basic Mathematics with Whole Numbers.

A. Addition.

B. Subtraction.

C. Multiplication.

D. Division.

Chapter 2: Applied Math Problems with SimpleSolutions.

Chapter 3: Mixed Numbers and Non–integer Quantities.

A. Fractions.

B. Decimals.

C. Percents.

Chapter 4: Basic Mathematical Operations with Mixed Numbersand Non–integer Quantities.

A. Fractions.

B. Mixed Numbers.

C. Decimals.

D. Percents.

Chapter 5: Basic Mathematics: Additional Information and Tipsfor Success.

A.Rounding and Estimation.

B.Multipliers and Conversion Factors.

C.Ratios.

D.Proportion.

E.Greater Than, Less Than.

SECTION II: MATHEMATICS FOR THE PROFESSIONAL KITCHEN.

Chapter 6: Standardized Recipes.

A. Format.

B. Importance of the information contained.

C. Continual Case Study Steps I and II.

Chapter 7: Units of Measure.

A. United States Standard Units of Measure.

B. Metric Units of Measure.

C. Comparison of US Standard Units to Metric Units.

D. Conversion of US Standard to Metric.

E. Conversion of Metric to US Standard.

F. Conversion of Volume to Weight.

G. Conversion of Weight to Volume.

H. Continual Case Study Step III.

Chapter 8: Food Service Specific Terminology andMathematics.

Part I: As Purchased, Edible Portion, As Served, YieldPercent.

A. As Purchased .

B. Edible Portion .

C. As Served Portion.

D. Yield Percent.

E. Average Yield Percent Chart.

Chapter 9: Food Service Specific Terminology andMathematics.

Part II: The Impact of As Purchased and Edible Portion on theMajor Food Groups.

A. Food Purchasing.

B. Food Product Groups.

C. Meats.

D. Yield Test.

E. Produce.

F. Dairy Products.

G. Pasta, Rice, and Legumes.

H. Miscellaneous Items.

I. Edible Portion and As Served .

Chapter 10: Food Service Specific Terminology andMathematics.

Part III: Recipe and Portion Costing.

A. Relationship between As Purchased and Edible Portion.

B. Approximate or Average Yield Percent.

C. Recipe Costing using the Approximate or Average YieldPercent.

D. Steps to calculate a recipe cost: Simple and Commonexamples.

E. Miscellaneous Ingredient Cost.

F. Additional costs to serve a guest a meal.

G. Continual Case Study: Step IV.

SECTION III: MATH FOR THE BUSINESS SIDE OF THE FOOD SERVICEINDUSTRY.

Chapter 11: Menu Pricing.

A. A la carte, Table d hote, and Prix Fixe pricing.

B. Food Cost and Food Cost Percent pricing.

C. Limitations of Food Cost pricing.

D. Additional Menu Pricing Techniques.

E. Alcoholic Beverages, Alcoholic Beverage Cost and Percent.

F. Alcoholic Beverage Menu Pricing.

G. Bakery and Pastry Industry Pricing.

E. Case Study Step V.

Chapter 12: Basic Accounting for Food Service Operations alsoKnown as The Impact of Menu Pricing on Success andProfit.

A. Revenue.

B. Cost.

1.The cost of energy.

C. Profit and Loss.

D. Case Study Step VI.

Chapter 13: Labor Cost and Control Techniques.

A. Labor Costs.

B. Staffing Guide.

C. Employee Schedules.

D. Labor Cost Control.

E. Case Study Step VII.

Chapter 14: Purchasing and Inventory Management.

A. Purchasing Food Products.

B. Inventory Management.

C. Inventory Quantities.

D. Cost of Goods Sold.

E. Inventory Turnover.

E. Case Study Step VIII.

SECTION IV: COMPUTER APPLICATIONS FOR THE FOOD SERVICEINDUSTRY.

Chapter 15: Computer Applications for the Food ServiceIndustry.

A. Point of Sale Technology.

B. Inventory Purchasing Software.

C. Menu Printing.

D. Case Study Step IX.

Terri Jones is the Director of Hotel Management in the Department of Resorts and Gaming at the Community College of Southern Nevada.