Culinary Calculations: Simplified Math for Culinary Professionals, 2nd Edition

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