Math principles for food service occupations / Anthony J. Strianese and Pamela P. Strianese. - 4th ed. - [Albany, N.Y.] : Delmar/Thomson Learning, c2001. - xxiii, 353 p. : ill. ; 28 cm.

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.

0766813177 (pbk.) 9780766813175 (pbk.)

Food service--Mathematics.

Food service.

Hospitality industry--Management.

647.9501513 / STR