Math Principles for Food Service Occupations

Math Principles for Food Service Occupations
  • Author : Anthony J. Strianese,Pamela P. Strianese
  • Publisher : Cengage Learning
  • Pages : 384
  • Relase : 2011-02-01
  • ISBN : 1435488822

Math Principles for Food Service Occupations Book Review:

MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains your students to use the calculator. Part 2 reviews basic math fundamentals. Subsequent parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help the student remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Math Principles for Food Service Occupations

Math Principles for Food Service Occupations
  • Author : Anthony J. Strianese
  • Publisher : Delmar
  • Pages : 384
  • Relase : 2011-02
  • ISBN : 1111307717

Math Principles for Food Service Occupations Book Review:

MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, International Edition stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 explains how to use the calculator. Part 2 reviews basic math fundamentals. The following parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help readers remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, International Edition meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation.

Math Principles for Food Service Occupations

Math Principles for Food Service Occupations
  • Author : Robert G. Haines
  • Publisher : Cengage Learning
  • Pages : 363
  • Relase : 1995
  • ISBN : PSU:000025064957

Math Principles for Food Service Occupations Book Review:

Virtually all of the decisions made in the food industry are based on mathematical calculation to some degree. Math Principles for Food Service Occupations is a uniquely, practical worktext providing aspiring and veteran food service professionals alike with the mathematical tools they will need to continued success in the industry. Whether it is converting recipes, calculating personal income tax, preparing daily production reports, or pricing the menu, (this book) is an exellent resource for insuring career advancement.

Math Principles for Food Service Occupations

Math Principles for Food Service Occupations
  • Author : Haines
  • Publisher :
  • Pages : 32
  • Relase : 1995
  • ISBN : 0827366507

Math Principles for Food Service Occupations Book Review:

Math Principles for Food Service Occupations

Math Principles for Food Service Occupations
  • Author : Anthony J. Strianese,Pamela P. Strianese
  • Publisher : Delmar Pub
  • Pages : 353
  • Relase : 2001
  • ISBN : 0766813177

Math Principles for Food Service Occupations Book Review:

"Math Principals for Food Service Occupations, 4th Edition" is an important tool for the student preparing for a career in the food service industry. The book explains that, like cooking or baking, math is sequential and a student must first master basic math skills before being able to create gourmet meals or desserts. Quotes from chefs and managers are interspersed throughout the book, relaying the relevancy of math skills to the food service professional on the job. This 4th edition contains completely updated material and presents the math problems and concepts in a simplified, logical, step-by-step process. The book offers practical and useful information including explanations relative to figuring menu and food cost procedures and teaches math skills needed to utilize a computer spreadsheet program.

In the Hands of a Chef

In the Hands of a Chef
  • Author : Culinary Institute of America
  • Publisher : John Wiley & Sons
  • Pages : 170
  • Relase : 2007-12-26
  • ISBN : 9780470080269

In the Hands of a Chef Book Review:

The experts from The Culinary Institute of America furnish an essential reference for aspiring cooks that identifies and describes essential kitchen tools, equipment, and gadgets, accompanied by thorough guidelines on how to use them effectively, with helpful advice from real-world chefs on how to select, properly use, and care for knives and other items. Original.

Dining Room and Banquet Management

Dining Room and Banquet Management
  • Author : Anthony J. Strianese,Pamela P. Strianese
  • Publisher : Delmar Pub
  • Pages : 428
  • Relase : 2008
  • ISBN : 1418053694

Dining Room and Banquet Management Book Review:

This text is for the introductory course in a hospitality management program that covers dining room and banquet management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. The text includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. Information about reservations, priority seating, and reservations systems is also included. This new edition is updated with a number of new features. The most noteworthy are the "Chefs' Choice" professional profiles that spotlight noted individuals in the hospitality industry. These profiles cover the essentials in creating and maintaining a successful dining room and banquet operation. Each chapter also has been updated with key words and terms, more thorough objectives, and numerous discussion questions to help students retain the material. And finally, Dining Room and Banquette Management 5E now offers an electronic instructional support CD-ROM that includes PowerPoints, Computerized Test Bank, Instructor's Manual and Lesson Plans.

The Professional Chef

The Professional Chef
  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Pages : 1232
  • Relase : 2011-09-13
  • ISBN : 9780470421352

The Professional Chef Book Review:

"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

Adult Literacy

Adult Literacy
  • Author : Robert Edward Campbell
  • Publisher :
  • Pages : 94
  • Relase : 1987
  • ISBN : OSU:32435012201539

Adult Literacy Book Review:

Food and Beverage Cost Control

Food and Beverage Cost Control
  • Author : Lea R. Dopson,David K. Hayes
  • Publisher : John Wiley & Sons
  • Pages : 544
  • Relase : 2010-03-02
  • ISBN : 9780470251386

Food and Beverage Cost Control Book Review:

Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.

School Food Service Journal

School Food Service Journal
  • Author : Anonim
  • Publisher :
  • Pages :
  • Relase : 1978
  • ISBN : CORNELL:31924055072577

School Food Service Journal Book Review:

Occupational Outlook Handbook

Occupational Outlook Handbook
  • Author : United States. Bureau of Labor Statistics
  • Publisher :
  • Pages : 781
  • Relase : 1976
  • ISBN : MINN:319510028165522

Occupational Outlook Handbook Book Review:

Once Upon a Time in Wales

Once Upon a Time in Wales
  • Author : Robert Haines
  • Publisher : Dewi Lewis Pub
  • Pages : 96
  • Relase : 2008
  • ISBN : UCSC:32106019296521

Once Upon a Time in Wales Book Review:

For thirty-five years this extraordinary collection of photographs remained hidden from the world. Taken around 1971-1972, by young photographer Robert Haines, they record life in the Welsh valleys, in the village of Heolgerrig and nearby Merthyr Tydfil. Heolgerrig was a very close-knit community with Welsh the first language. It was a mining community where most of the men worked underground and life seemed to revolve around the pub and the chapel. Merthyr Tydfil, once the "Iron Capital" of the world, had a justifiable reputation as "tough" with characters such as hard man Melvin Webber, who died after being blasted by a shotgun, and "Mad" Malcolm, for whom no chemical substance was too strong. The early seventies were a time of flux and, looking at these powerful photographs now, many of the extraordinary characters featured seem to have drifted in from a previous century. Haines photographed the local people with enthusiasm and energy. Some he knew well, others were complete strangers. Some spent their days in the pub, others worked underground, and living conditions were often very poor. The photographs speak to us today of a world very different from our own.

Learning about Food Service

Learning about Food Service
  • Author : Christine Davidson
  • Publisher :
  • Pages : 172
  • Relase : 1991
  • ISBN : 0827344686

Learning about Food Service Book Review:

Communities in Action

Communities in Action
  • Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Board on Population Health and Public Health Practice,Committee on Community-Based Solutions to Promote Health Equity in the United States
  • Publisher : National Academies Press
  • Pages : 582
  • Relase : 2017-04-27
  • ISBN : 9780309452960

Communities in Action Book Review:

In the United States, some populations suffer from far greater disparities in health than others. Those disparities are caused not only by fundamental differences in health status across segments of the population, but also because of inequities in factors that impact health status, so-called determinants of health. Only part of an individual's health status depends on his or her behavior and choice; community-wide problems like poverty, unemployment, poor education, inadequate housing, poor public transportation, interpersonal violence, and decaying neighborhoods also contribute to health inequities, as well as the historic and ongoing interplay of structures, policies, and norms that shape lives. When these factors are not optimal in a community, it does not mean they are intractable: such inequities can be mitigated by social policies that can shape health in powerful ways. Communities in Action: Pathways to Health Equity seeks to delineate the causes of and the solutions to health inequities in the United States. This report focuses on what communities can do to promote health equity, what actions are needed by the many and varied stakeholders that are part of communities or support them, as well as the root causes and structural barriers that need to be overcome.

The Collapse of Mechanism and the Rise of Sensibility

The Collapse of Mechanism and the Rise of Sensibility
  • Author : Stephen Gaukroger
  • Publisher : Oxford University Press
  • Pages : 505
  • Relase : 2010-11-25
  • ISBN : 9780199594931

The Collapse of Mechanism and the Rise of Sensibility Book Review:

How did we come to have a scientific culture -- one in which cognitive values are shaped around scientific ones? Stephen Gaukroger presents a rich and fascinating investigation of the development of intellectual culture in early modern Europe, a period in which understandings of the natural realm began to fragment.

Dining Room and Banquet Management

Dining Room and Banquet Management
  • Author : Anthony J. Strianese,Pamela P. Strianese
  • Publisher : Delmar Pub
  • Pages : 413
  • Relase : 2003
  • ISBN : 0766826864

Dining Room and Banquet Management Book Review:

If you are responsible for the efficient and profitable operation of a dining room or banquet facility, this revised manual is a handy reference and training resource to help you meet your goals. For service training programs in organizations providing banquet and/or dining room services, this is a thorough and clearly presented manual on the finer points of outstanding service, the distinguishing factor toward creating and maintaining a profitable business. The manager who trains his or her staff using this manual and the techniques presented here will provide excellent service to their guests. New diagrams concerning table and station assignments have been added to this new edition. Also included are step-by-step instructions on how to serve a typical meal with an individual server and how to enter orders and close out checks using a MICROS Point of Sale Computer System. Information about reservations, priority seating, and reservations systems has been updated as well. New techniques such as how to set guarantees for an event, the use of grazing stations and combination meal plates (vs. offering selections) are detailed in a section dedicated to banquet management. Your staff will learn confidence and skills that will serve them well as they serve your guests professionally and efficiently.

Food: The fundamentals

Food: The fundamentals
  • Author : Anonim
  • Publisher : Richard d Irwin
  • Pages : 574
  • Relase : 1992
  • ISBN : 0256117411

Food: The fundamentals Book Review:

Learning about Food Service

Learning about Food Service
  • Author : Nancy O'Keefe Bolick,Robert Ventre Associates
  • Publisher :
  • Pages : 172
  • Relase : 1991
  • ISBN : 0827344643

Learning about Food Service Book Review:

The British National Bibliography

The British National Bibliography
  • Author : Arthur James Wells
  • Publisher :
  • Pages :
  • Relase : 2003
  • ISBN : UOM:39015079755628

The British National Bibliography Book Review: