Math Principles for Food Service Occupations - Couverture souple

Strianese, Anthony J.

 
9781418016463: Math Principles for Food Service Occupations
Couverture souple
ISBN 10 : 1418016462 ISBN 13 : 9781418016463
Editeur : Delmar Cengage Learning, 2006

Synopsis

Math Principles for Food Service Occupations teaches students that the understanding and application of mathematics is critical for all food service jobs, from entry level to executive chef or food service manager. All the mathematical problems and concepts presented are explained in a simplified, logical, step by step manner. Now out in the 5th edition, this text is unique because it follows a logical step-by-step process to illustrate and demonstrate the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains the student to use the calculator, while Part 2 reviews basic math fundamentals. Subsequent parts address math essentials in food preparation and math essentials in food service record keeping while the last part of the book concentrates on managerial math. Learning objectives and key words have also been expanded and added at the beginning of each chapter to identify key information, and case studies have been added to help students understand why knowledge of math can solve problems in the food service industry. The content meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

Math Principles for Food Service Occupations teaches students that the understanding and application of mathematics is critical for all food service jobs, from entry level to executive chef or food service manager. All the mathematical problems and concepts presented are explained in a simplified, logical, step by step manner. Now out in the 5th edition, this text is unique because it follows a logical step-by-step process to illustrate and demonstrate the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains the student to use the calculator, while Part 2 reviews basic math fundamentals. Subsequent parts address math essentials in food preparation and math essentials in food service record keeping while the last part of the book concentrates on managerial math. Learning objectives and key words have also been expanded and added at the beginning of each chapter to identify key information, and case studies have been added to help students understand why knowledge of math can solve problems in the food service industry. The content meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Delmar Cengage Learning
Date d'édition
2006
Langue
anglais
ISBN 10 
1418016462
ISBN 13 
9781418016463
Reliure
Broché
Numéro d'édition
5
Nombre de pages
360
Coordonnées du fabricant
non disponible
Personne responsable
non disponible