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烹饪计算：烹饪专业人员用简易数学，第2版Culinary Calculations : Simplified Math for Culinary Professionals, 2nd Edition

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烹饪计算：烹饪专业人员用简易数学，第2版Culinary Calculations : Simplified Math for Culinary Professionals, 2nd Edition

最 低 价：￥222.30

定 价：￥254.00

作 者：TerriJones　著 著

出 版 社：吉林长白山

出版时间：2007-9-1

I S B N：9780471748168

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    内容简介
    　　Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant.
    　　This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas:
    　　Basic math for the culinary arts and foodservice industry
    　　Math for the professional kitchen
    　　Math for the business side of the foodservice industry
    　　Computer applications for the foodservice industry
    　　Each chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the even-numbered problems throughout the book.
    　　Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.
    　
    　　作者简介：
    　　Terri Jones is the Director of Hotel Management in the Department of Resorts and Gaming at the Community College of Southern Nevada.

    作者简介

    目录
    PREFACE
    ACKNOWLEDGMENTS
    INTRODUCTION TO CULINARY CALCULATIONS: THE IMPORTANCE OF MATHEMATICS TO A SUCCESSFUL CAREER IN THE FOODSERVICE INDUSTRY
    Mathematics in the Kitchen
    Mathematics for Foodservice Operations
    Case Study: Apptied Mathematics in the Foodservice Industry
    Conclusion
    SECTION 1:Basic Mathematics for the Foodservice Industry
    CHAPTER 1: BASIC MATHEMATICS WITH WHOLE NUMBERS
    Whore Numbers
    Place Value
    Numbers Written as Words
    Addition
    Addition Example
    Subtraction
    Subtraction Example
    Muttiptication
    Multiplicatfon Example
    Division
    Division Example
    Conctusion
    Basic Mathematics with Whole Numbers: REVIEW PROBLEMS
    Addition
    Subtraction
    Multiplication
    Division
    　　……
    SECTION 2:Mathematics for the Professional Kitchen
    SECTION 3:Mathematics for the Business side of the Foodservice Industry
    SECTION 4:Computer Applications for the Foodservice Industry
    APPENDIX 1
    APPENDIX 2
    APPENDIX 3

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