{"product_id":"culinary-math-isbn-9781394265862","title":"Culinary Math","description":"\u003cp\u003e\u003cb\u003eThe revised and updated edition of a leading text on foundational math skills for culinary, baking, and hospitality management students and professionals.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003ci\u003eCulinary Math\u003c\/i\u003e 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 \u003ci\u003eCulinary Math\u003c\/i\u003e topics. \u003c\/p\u003e\u003cp\u003eA companion website hosts instructor resources, including PowerPoint slides, a test bank formatted for Respondus, and best practices for using each chapter in the classroom. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eCulinary Math\u003c\/i\u003e has been designed to help current and future foodservice professionals learn the concepts necessary to manage a successful foodservice business, including: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBasic math concepts with a focus on the specific calculations of the foodservice industry\u003c\/li\u003e\n\u003cli\u003eCommon culinary units of measure and their equivalents\u003c\/li\u003e\n\u003cli\u003eStep-by-step method for converting units of measure \u003c\/li\u003e\n\u003cli\u003eYield Percent calculations for ordering, using, and calculating the cost of ingredients\u003c\/li\u003e\n\u003cli\u003eDetermining the food cost of a single recipe serving and its selling price\u003c\/li\u003e\n\u003cli\u003eHow to calculate quantities when using kitchen ratios\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eCulinary Math\u003c\/i\u003e 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. \u003c\/p\u003e\u003cp\u003eAcknowledgments ix\u003c\/p\u003e \u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003e1 Basic Math Concepts 1\u003c\/p\u003e \u003cp\u003e2 Customary Units of Measure 21\u003c\/p\u003e \u003cp\u003e3 Metric Measures 37\u003c\/p\u003e \u003cp\u003e4 Measurement Conversion Part 1—Basic Conversion of Units of Measure 45\u003c\/p\u003e \u003cp\u003e5 Measurement Conversion Part 2—Converting Weight and Volume Mixed Measures 56\u003c\/p\u003e \u003cp\u003e6 Advanced Conversions between Weight and Volume 64\u003c\/p\u003e \u003cp\u003e7 Yield Percent 82\u003c\/p\u003e \u003cp\u003e8 Applying Yield Percent 101\u003c\/p\u003e \u003cp\u003e9 Finding Cost 112\u003c\/p\u003e \u003cp\u003e10 Edible Portion Cost 128\u003c\/p\u003e \u003cp\u003e11 Recipe Costing 145\u003c\/p\u003e \u003cp\u003e12 Yield Percent: When to Ignore It 169\u003c\/p\u003e \u003cp\u003e13 Recipe Size Conversion 178\u003c\/p\u003e \u003cp\u003e14 Kitchen Ratios 199\u003c\/p\u003e \u003cp\u003eAppendix-A: Formula Reference Review 212\u003c\/p\u003e \u003cp\u003eAppendix-B: Units of Measure and Equivalency Charts 215\u003c\/p\u003e \u003cp\u003eAppendix-C: Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart 218\u003c\/p\u003e \u003cp\u003eAppendix-D: Rounding Realities 224\u003c\/p\u003e \u003cp\u003eAppendix-E: Blank Food Cost Form 225\u003c\/p\u003e \u003cp\u003eAnswers to Chapter Practice Problems 227\u003c\/p\u003e \u003cp\u003eCulinary Math Glossary of Terms 232\u003c\/p\u003e \u003cp\u003eIndex 235\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eLinda Blocker\u003c\/b\u003e 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 family’s gourmet food business, Meredith Mountain Farms. She co-authored the four previous editions of \u003ci\u003eCulinary Math\u003c\/i\u003e with her friend and former colleague, Julia Hill.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe revised and updated edition of a leading text on foundational math skills for culinary, baking, and hospitality management students and professionals.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003ci\u003eCulinary Math\u003c\/i\u003e 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 \u003ci\u003eCulinary Math\u003c\/i\u003e topics. \u003c\/p\u003e\u003cp\u003eA companion website hosts instructor resources, including PowerPoint slides, a test bank formatted for Respondus, and best practices for using each chapter in the classroom. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eCulinary Math\u003c\/i\u003e has been designed to help current and future foodservice professionals learn the concepts necessary to manage a successful foodservice business, including: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBasic math concepts with a focus on the specific calculations of the foodservice industry\u003c\/li\u003e\n\u003cli\u003eCommon culinary units of measure and their equivalents\u003c\/li\u003e\n\u003cli\u003eStep-by-step method for converting units of measure \u003c\/li\u003e\n\u003cli\u003eYield Percent calculations for ordering, using, and calculating the cost of ingredients\u003c\/li\u003e\n\u003cli\u003eDetermining the food cost of a single recipe serving and its selling price\u003c\/li\u003e\n\u003cli\u003eHow to calculate quantities when using kitchen ratios\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eCulinary Math\u003c\/i\u003e 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.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989011382501,"sku":"NP9781394265862","price":47.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781394265862.jpg?v=1761782424","url":"https:\/\/k12savings.com\/es\/products\/culinary-math-isbn-9781394265862","provider":"K12savings","version":"1.0","type":"link"}