Culinary Calculations: Simplified Math for Culinary Professionals, 2nd Edition
March 2008, ©2008
This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas:
• Basic math for the culinary arts and food service industry
• Math for the professional kitchen
• Math for the business side of the food service industry
• Computer applications for the food service industry
Each chapter within these sections is rich with resources, including helpful callout boxes for particular formulas and concepts, example menus and price lists, and information tables. Review questions, homework problems, and the ongoing case study end each chapter.
A. Math in the Kitchen.
1. Units of Measure.
2. Food Yield.
B. Math for Business Operations.
1. Profit and Non Profit Food Service.
2. Basic accounting terminology.
4. Inventory management.
5. Menu Pricing.
C. Case Study Introduction.
SECTION I: BASIC MATHEMATICS FOR THE CULINARY ARTS AND FOOD SERVICE INDUSTRY.
Chapter 1. Basic Mathematics with Whole Numbers.
Chapter 2: Applied Math Problems with Simple Solutions.
Chapter 3: Mixed Numbers and Non-integer Quantities.
Chapter 4: Basic Mathematical Operations with Mixed Numbers and Non-integer Quantities.
B. Mixed Numbers.
Chapter 5: Basic Mathematics: Additional Information and Tips for Success.
A.Rounding and Estimation.
B.Multipliers and Conversion Factors.
E.Greater Than, Less Than.
SECTION II: MATHEMATICS FOR THE PROFESSIONAL KITCHEN.
Chapter 6: Standardized Recipes.
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 and Mathematics.
Part I: As Purchased, Edible Portion, As Served, Yield Percent.
A. As Purchased .
B. Edible Portion .
C. As Served Portion.
D. Yield Percent.
E. Average Yield Percent Chart.
Chapter 9: Food Service Specific Terminology and Mathematics.
Part II: The Impact of As Purchased and Edible Portion on the Major Food Groups.
A. Food Purchasing.
B. Food Product Groups.
D. Yield Test.
F. Dairy Products.
G. Pasta, Rice, and Legumes.
H. Miscellaneous Items.
I. Edible Portion and As Served .
Chapter 10: Food Service Specific Terminology and Mathematics.
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 Yield Percent.
D. Steps to calculate a recipe cost: Simple and Common examples.
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 SERVICE INDUSTRY.
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 also Known as The Impact of Menu Pricing on Success and Profit.
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 SERVICE INDUSTRY.
Chapter 15: Computer Applications for the Food Service Industry.
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.
A new feature, the Running Case Study, actively involve students in the planning phase of opening a hypothetical restaurant as they work through the chapters of the text
Each chapter now opens with a list of Learning Objectives to help students focus in on key material
Formula Frames are used throughout the text to highlight all formulas
Quick Tips have been inserted throughout the text to further clarify and explain difficult concepts
Covers the critical math concepts culinary and food service professionals need to increase the profitability of a food service establishment by accurately controlling food costs, portion sizes, and food waste
Examines how to apply math principles in the back of the house, from the basics to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs
Three useful appendices offer handy access to such useful information as tips for using a calculator, conversion tables, and common item yields
Formatted with plenty of room to work through exercises and problems at the end of each chapter