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Applied Mathematics Ser.: Math Principles for Food Service Occupations by...
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Ritiro:
Ritiro gratuito dell'oggetto in zona da Grand Rapids, Michigan, Stati Uniti.
Spedizione:
US $5,22 (circa EUR 4,51) USPS Media MailTM.
Oggetto che si trova a: Grand Rapids, Michigan, Stati Uniti
Consegna:
Consegna prevista tra il lun 24 nov e il lun 1 dic a 94104
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Informazioni sull'oggetto
Il venditore si assume la piena responsabilità della messa in vendita dell'oggetto.
Numero oggetto eBay:196645641675
Specifiche dell'oggetto
- Condizione
- ISBN
- 9781418016463
Informazioni su questo prodotto
Product Identifiers
Publisher
Delamr Cengage Learning
ISBN-10
1418016462
ISBN-13
9781418016463
eBay Product ID (ePID)
53735269
Product Key Features
Number of Pages
384 Pages
Language
English
Publication Name
Math Principles for Food Service Occupations
Publication Year
2006
Subject
Careers / General, Industries / Hospitality, Travel & Tourism
Features
Revised
Type
Textbook
Subject Area
Business & Economics
Series
Applied Mathematics Ser.
Format
Perfect
Dimensions
Item Height
0.2 in
Item Weight
25.6 Oz
Item Length
11 in
Item Width
8.8 in
Additional Product Features
Edition Number
5
Intended Audience
College Audience
LCCN
2006-018688
Reviews
Good, simple, clear examples that are aimed at food service situatios. Excellent features. Labensky is cheaper. Add exercises in food costing and recipes.
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
647.9501/51
Edition Description
Revised edition
Table Of Content
ForewordPrefaceAcknowledgmentsPretest: Math SkillsChapter 1: Using the CalculatorChapter 2: Numbers, Symbols of Operations, and the MillChapter 3: Addition, Subtraction, Multiplication, and DivisionChapter 4: Fractions, Decimals, Ratios, and PercentsChapter 5: Weights and MeasuresChapter 6: Using the Metric System of MeasureChapter 7: Portion ControlChapter 8: Converting recipes, Yields, and Baking FormulasChapter 9: Food, Recipe, and Labor CostingChapter 10: Determining Cost Percentages and Pricing the MenuChapter 11: Inventory ProceduresChapter 12: Purchasing and ReceivingChapter 13: Daily Production ReportsChapter 14: Front of the House and Managerial Mathematical OperationsChapter 15: Personal Taxes, Payroll, and Financial StatementsPosttest: Math SkillsAppendix AGlossaryIndex
Synopsis
Math Principals for Food Service Occupations teaches readers that the understanding and application of mathematics is critical for all food service jobs, from entry level to executive chef or food service manager. All the mathematical problems and concepts presented are explained in a simplified, logical, step by step manner. It is a book that guides food service students and professionals in the use of mathematical skills to successfully perform their duties as a culinary professional or as a manager of a food service business. Now out in the 5th edition, this book is unique because it follows a logical step-by-step process to illustrate and demonstrate the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains the reader to use the calculator, while Part 2 reviews basic math fundamentals. Subsequent parts address math essentials in food preparation and math essentials in food service record keeping while the last part of the book concentrates on managerial math. New to this 5th edition, "Chef Sez", quotes from chefs, managers and presidents of companies, are used to show readers how applicable math skills are to food service professionals."TIPS" (To Insure Perfect Solutions) are included to provide hints on how to make problem solving simple. Learning objectives and key words have also been expanded and added at the beginning of each chapter to identify key information, and case studies have been added to help readers understand why knowledge of math can solve problems in the food service industry. The content meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation., Math Principals for Food Service Occupations teaches readers that the understanding and application of mathematics is critical for all food service jobs, from entry level to executive chef or food service manager. All the mathematical problems and concepts presented are explained in a simplified, logical, step by step manner. It is a book that guides food service students and professionals in the use of mathematical skills to successfully perform their duties as a culinary professional or as a manager of a food service business. Now out in the 5th edition, this book is unique because it follows a logical step-by-step process to illustrate and demonstrate the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains the reader to use the calculator, while Part 2 reviews basic math fundamentals. Subsequent parts address math essentials in food preparation and math essentials in food service record keeping while the last part of the book concentrates on managerial math. New to this 5th edition, "Chef Sez," quotes from chefs, managers and presidents of companies, are used to show readers how applicable math skills are to food service professionals."TIPS" (To Insure Perfect Solutions) are included to provide hints on how to make problem solving simple. Learning objectives and key words have also been expanded and added at the beginning of each chapter to identify key information, and case studies have been added to help readers understand why knowledge of math can solve problems in the food service industry. The content meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation., Math Principals for Food Service Occupations teaches readers that the understanding and application of mathematics is critical for all food service jobs, from entry level to executive chef or food service manager. All the mathematical problems and concepts presented are explained in a simplified, logical, step by step manner. It is a book that guides food service students and professionals in the use of mathematical skills to successfully perform their duties as a culinary professional or as a manager of a food service business. Now out in the 5th edition, this book is unique because it follows a logical step-by-step process to illustrate and demonstrate the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains the reader to use the calculator, while Part 2 reviews basic math fundamentals. Subsequent parts address math essentials in food preparation and math essentials in food service record keeping while the last part of the book concentrates on managerial math. New to this 5th edition, "Chef Sez," quotes from chefs, managers and presidents of companies, are used to show readers how applicable math skills are to food service professionals."TIPS" (To Insure Perfect Solutions) are included to provide hints on how to make problem solving simple. Learning objectives and key words have also been expanded and added at the beginning of each chapter to identify key information, and case studies have been added to help readers understand why knowledge of math can solve problems in the food service industry. The content meets the required knowledge and competencies for business and math skills as required by the American CulinaryFederation., Math Principals for Food Service Occupations teaches readers that the understanding and application of mathematics is critical for all food service jobs, from entry level to executive chef or food service manager. All the mathematical problems and concepts presented are explained in a simplified, logical, step by step manner. It is a book that guides food service students and professionals in the use of mathematical skills to successfully perform their duties as a culinary professional or as a manager of a food service business. Now out in the 5th edition, this book is unique because it follows a logical step-by-step process to illustrate and demonstrate the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains the reader to use the calculator, while Part 2 reviews basic math fundamentals. Subsequent parts address math essentials in food preparation and math essentials in food service record keeping while the last part of the book concentrates on managerial math. New to this 5th edition, "Chef Sez", quotes from chefs, managers and presidents of companies, are used to show readers how applicable math skills are to food service professionals. ?TIPS? (To Insure Perfect Solutions) are included to provide hints on how to make problem solving simple. Learning objectives and key words have also been expanded and added at the beginning of each chapter to identify key information, and case studies have been added to help readers understand why knowledge of math can solve problems in the food service industry. The content meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation.
LC Classification Number
TX911.3.M33S75 2007
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Kozzy Kart
100% di Feedback positivi•471 oggetti venduti
Registrato come venditore privatoPertanto non si applicano i diritti dei consumatori derivanti dalla normativa europea. La Garanzia cliente eBay è comunque applicabile alla maggior parte degli acquisti. Scopri di piùScopri di più
Feedback sul venditore (175)
- r***r (4029)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoI highly recommend this seller! Great experience. I would buy from again another time. A++++++++++++
- w***d (1718)- Feedback lasciato dall'acquirente.Ultimo annoAcquisto verificatoJust as described, fast shipping!!!!!Dell 24-pin To Vga Cable (N° 192821514153)
- d***e (2690)- Feedback lasciato dall'acquirente.Ultimo annoAcquisto verificatoItem promptly received and exactly as described. Many Thanks!Stolen (Microsoft Xbox, 2005) (N° 193904033200)