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.

This title is also sold in the various packages listed below. Before purchasing one of these packages, speak with your professor about which one will help you be successful in your course.

Package ISBN-13: 9780134888538

Includes this title packaged with:

  • ServSafe ManagerBook with Answer Sheet, 7th Edition
    . . National Restaurant Association
  • Cases in Foodservice and Clinical Nutrition Management
    Amy M. Allen-Chabot, Ken Jarvis, Robert M. O'Halloran
  • MyLab ServSafe with Pearson eText -- Access Card -- for ServSafe Manager Book, 7th Edition
    National Restaurant Association

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