# Math for Life and Food Service, 1st edition

• Lynn Gudmundsen

1st edition

Math for Life and Food Service

ISBN-13: 9780130319371

Includes: Paperback
Free delivery
\$69.32 \$86.65

### What's included

• Paperback

You'll get a bound printed text.

## Overview

Math for Life and Food Service is specifically designed for students considering a career in culinary arts. This text incorporates intermediate-level mathematics skills that are used daily in the food service industry. It is intended for students who are proficient in arithmetic.

The text contains sections on food-cost percent, yields, recipe conversion, addition and subtraction of dissimilar units, and bakers' formulae. Also covered is deciphering invoices, price lists, requisitions, and payroll. Fractions, decimals, percent, and basic algebra are reviewed. Exercises are relevant and practical which makes this text a good reference for future use. Basic algebra is not a prerequisite.

Math for Life and Food Service also teaches everyday skills that require basic math but are generally not covered in basic math courses. Topics include: unit conversion, reading charts and graphs, mastering banking skills such as credit card and checking account management, and understanding and creating asset/debit statements.

• Mathematical principles adapted for the food service industry
• Understanding food costs and supplies management
• Plenty of examples for independent learning
• Challenging problems with practical applications
(Students using a calculator will still be challenged by the application problems. It is assumed that most instructors will allow the use of calculators, and thus the emphasis is on understanding and real life problem solving, rather than contrived problems geared toward easy arithmetic.)

I. REVIEW.

1. Fractional Review.

2. Decimal Review.

3. Algebra Review.

II. NECESSARY MATH.

4. Percents.

5. Fractions and Percents.

6. Interest: Simple, Compound, Credit Cards.

7. Pie Graphs and Bar Graphs.

III. RECORD KEEPING.

8. Checking Accounts.

9. Price Lists, Requisitions, Purchase Orders, Invoices.

10. Guest Checks, Tips, Guestimation.

11. Pay Checks and Income Statements.

IV. FOOD SERVICE MATH.

12. Converting Weights and Measures.

14. Costing.

15. Recipes: Yields, Converting, Costing.

16. Bakers' Formulas.

APPENDICES.

Appendix 1. Food Weight/Volume Equivalents.

Appendix 2. Conversion Chart 1.

Appendix 3. Answers to the Odd Numbered Exercises 1.

Index.

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