Math for Life and Food Service

By Lynn Gudmundsen

Published by Pearson

Published Date: Nov 7, 2001

Table of Contents

I. REVIEW.

 1. Fractional Review.

 2. Decimal Review.

 3. Algebra Review.

II. NECESSARY MATH.

 4. Percents.

 5. Fractions and Percents.

 6. Interest: Simple, Compound, Credit Cards.

 7. Pie Graphs and Bar Graphs.

III. RECORD KEEPING.

 8. Checking Accounts.

 9. Price Lists, Requisitions, Purchase Orders, Invoices.

10. Guest Checks, Tips, Guestimation.

11. Pay Checks and Income Statements.

IV. FOOD SERVICE MATH.

12. Converting Weights and Measures.

13. Adding Weights and Measures.

14. Costing.

15. Recipes: Yields, Converting, Costing.

16. Bakers' Formulas.

APPENDICES.

Appendix 1. Food Weight/Volume Equivalents.

Appendix 2. Conversion Chart 1.

Appendix 3. Answers to the Odd Numbered Exercises 1.

Index.

Print

Math for Life and Food Service

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