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Math principles for food service occupations / Anthony J. Strianese and Pamela P. Strianese.

By: Strianese, Anthony J.
Contributor(s): Strianese, Pamela P.
Publisher: [Albany, N.Y.] : Delmar/Thomson Learning, c2001Edition: 4th ed.Description: xxiii, 353 p. : ill. ; 28 cm.ISBN: 0766813177 (pbk.); 9780766813175 (pbk.).Subject(s): Food service -- Mathematics | Food service | Hospitality industry -- ManagementDDC classification: 647.9501513
Contents:
Foreword. - Preface. - Acknowledgements. - Pretest: Math skills. - Pt. I The calculator. - chapter 1. Using the calculator. - Pt. II Review of basic math fundamentals. - chapter 2. Numbers, symbols of operations, and the mill. - chapter 3. Addition, subtraction, multiplication, and division. - chapter 4. Fractions, decimals, ratios, and percents. - Pt. III Math essentials in food preparation. - chapter 5. Weights and measures. - chapter 6. Portion control. - chapter 7. Converting and yielding recipes. - chapter 8. Production and baking formulas. - chapter 9. Using the metric system of measure. - Pt. IV. Math essentials in food service recordkeeping. - chapter 10. Daily production reports. - chapter 11. Purchasing and receiving. - chapter 12. Computer applications in food service operations. - chapter 13. Waiting tables, guest checks, and tipping. - Pt. V Essentials of managerial math. - chapter 14. Daily cash reports and bank deposits. - chapter 15. Recipe and food costing. - chapter 16. Pricing the menu. - chapter 17. Inventory procedures. - chapter 18. Financial statements. - chapter 19. Personal taxes and payroll. - chapter 20. Simple and compound interest. - Posttest: Math skills. - Appendix A. - Glossary. - Index.
Item type Current location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
647.9501513 STR (Browse shelf) 1 Available SHTEx,70002,03,AD 5000159073
Main Collection Taylor's Library-TU
647.9501513 STR (Browse shelf) 1 Available SCAFS,70003,03,AD 5000109005
Main Collection Taylor's Library-TU
647.9501513 STR (Browse shelf) 1 Available SHTEx,70002,03,AD 1000805422
Main Collection Taylor's Library-TU
647.9501513 STR (Browse shelf) 1 Available SHTEx,70002,03,AD 1000802198
Main Collection Taylor's Library-TU
647.9501513 STR (Browse shelf) 1 Available SHTEx,70002,03,AD 1000800188

Includes index.

Rev. ed. of : Math principles for food service occupations / Anthony J. Strianese. 3rd ed. c1996.

Foreword. - Preface. - Acknowledgements. - Pretest: Math skills. - Pt. I The calculator. - chapter 1. Using the calculator. - Pt. II Review of basic math fundamentals. - chapter 2. Numbers, symbols of operations, and the mill. - chapter 3. Addition, subtraction, multiplication, and division. - chapter 4. Fractions, decimals, ratios, and percents. - Pt. III Math essentials in food preparation. - chapter 5. Weights and measures. - chapter 6. Portion control. - chapter 7. Converting and yielding recipes. - chapter 8. Production and baking formulas. - chapter 9. Using the metric system of measure. - Pt. IV. Math essentials in food service recordkeeping. - chapter 10. Daily production reports. - chapter 11. Purchasing and receiving. - chapter 12. Computer applications in food service operations. - chapter 13. Waiting tables, guest checks, and tipping. - Pt. V Essentials of managerial math. - chapter 14. Daily cash reports and bank deposits. - chapter 15. Recipe and food costing. - chapter 16. Pricing the menu. - chapter 17. Inventory procedures. - chapter 18. Financial statements. - chapter 19. Personal taxes and payroll. - chapter 20. Simple and compound interest. - Posttest: Math skills. - Appendix A. - Glossary. - Index.