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Culinary Math 5th edition [Minkštas viršelis]

(The Culinary Institute of America, Hyde Park, NY)
  • Formatas: Paperback / softback, 256 pages, aukštis x plotis x storis: 252x175x18 mm, weight: 522 g
  • Išleidimo metai: 09-May-2025
  • Leidėjas: John Wiley & Sons Inc
  • ISBN-10: 1394265867
  • ISBN-13: 9781394265862
Kitos knygos pagal šią temą:
Culinary Math 5th editionDidesnis paveikslėlis
  • Formatas: Paperback / softback, 256 pages, aukštis x plotis x storis: 252x175x18 mm, weight: 522 g
  • Išleidimo metai: 09-May-2025
  • Leidėjas: John Wiley & Sons Inc
  • ISBN-10: 1394265867
  • ISBN-13: 9781394265862
Kitos knygos pagal šią temą:
Pastovi nuoroda: https://www.kriso.lt/db/9781394265862.html
Raktažodžiai:
"I am thrilled to bring you the fifth edition of Culinary Math. Julia Hill decided to retire from writing after 22 years of authoring this textbook together. Her influence remains a huge part of this edition. I have used the fourth edition with my Menu Planning and Controls students at the State University of New York at Delhi since it was published. This new edition is the result of that. I truly enjoy teaching students the applied math concepts covered in this textbook. Many of them begin college without confidence in their ability to learn math. Learners who have chosen the foodservice industry as their career path have a unique advantage when they learn the concepts covered in this textbook. They gain the knowledge necessary to correctly complete thecalculations associated with a successful foodservice operation while discovering that they are more capable of understanding math than they thought. It is amazing to witness this realization. This new edition offers more - more practice and more insight. More practice means more support for learners who need an opportunity to work up to more difficult problems with introductory practice. In addition to the new practice and homework problems, content has been clarified, and student success tips are now at the beginning of every chapter practice section"--

The revised and updated edition of a leading text on foundational math skills for culinary, baking, and hospitality management students and professionals.

Culinary Math provides the explanations and steps necessary to learn and utilize the math concepts at the heart of successful foodservice operations. This edition includes newly-added introductory-level practice and homework problems. The new practice problems support learners with guidance at various difficulty levels. Student Success Tips have been added to the beginning of every chapter homework section. These tips come from the author’s many years of experience supporting students learning Culinary Math topics.

A companion website hosts instructor resources, including PowerPoint slides, a test bank formatted for Respondus, and best practices for using each chapter in the classroom.

Culinary Math has been designed to help current and future foodservice professionals learn the concepts necessary to manage a successful foodservice business, including:

  • Basic math concepts with a focus on the specific calculations of the foodservice industry
  • Common culinary units of measure and their equivalents
  • Step-by-step method for converting units of measure
  • Yield Percent calculations for ordering, using, and calculating the cost of ingredients
  • Determining the food cost of a single recipe serving and its selling price
  • How to calculate quantities when using kitchen ratios

Culinary Math is an essential textbook for instructors and students enrolled in hospitality management courses. It is also a valuable reference for professionals seeking clear guidance for the applied math of the foodservice industry.

Acknowledgments

Preface

1 Basic Math Concepts

2 Customary Units of Measure

3 Metric Measures

4 Measurement Conversion Part 1: Basic Conversion of Units of Measure

5 Measurement Conversion Part 2: Converting Weight and Volume Mixed Measures

6 Advanced Conversions between Weight and Volume

7 Yield Percent

8 Applying Yield Percent

9 Finding Cost

10 Edible Portion Cost

11 Recipe Costing

12 Yield Percent: When to Ignore It

13 Recipe Size Conversion

14 Kitchen Ratios

APPENDIX A Formula Reference Review

APPENDIX B Units of Measure and Equivalency Charts

APPENDIX C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart

APPENDIX D Rounding Realities

APPENDIX E Blank Food Cost Form

Answers to
Chapter Problems

Culinary Math Glossary of Terms

Index

Linda Blocker is an Associate Professor at the State University of New York at Delhi. She teaches mostly math-intensive classes in the Hospitality Management and Business departments. Prior to teaching at SUNY Delhi, she was an Associate Professor at the Culinary Institute of America, where she taught Culinary Math. She had been a middle school and high school math teacher when she found her way to the world of applied mathematics at the CIA as a result of her involvement in her familys gourmet food business, Meredith Mountain Farms. She co-authored the four previous editions of Culinary Math with her friend and former colleague, Julia Hill.