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Articles from Math Principles for Food Service Occupations (January 1, 2007)

1-21 out of 21 article(s)
Title Author Type Words
Appendix A. Appendix 432
Chapter 1 Using the calculator. 6721
Chapter 10 Determining cost percentages and pricing the menu. 7534
Chapter 11 Inventory procedures. 5241
Chapter 12 Purchasing and receiving. 3243
Chapter 13 Daily production reports. 3893
Chapter 14 Front of the house and managerial mathematical operations. 9038
Chapter 15 Personal taxes, payroll, and financial statements. 11336
Chapter 2 Numbers, symbols of operations, and the mill. 2618
Chapter 3 Addition, subtraction, multiplication, and division. 7169
Chapter 4 Fractions, decimals, ratios, and percents. 6703
Chapter 5 Weights and measures. 5742
Chapter 6 Using the metric system of measure. 4032
Chapter 7 Portion control. 8537
Chapter 8 Converting recipes, yields, and baking formulas. 5767
Chapter 9 Food, recipe, and labor costing. 6193
Glossary. Glossary 3641
Part III Math essentials in food preparation. 270
Part IV Math essentials in food service record keeping. 292
Part V Essentials of managerial math. 180
Posttest. 2697

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