Math principles for food service occupations / (Registro nro. 293773)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04132cam a2200373 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 16447492 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200915191513.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100903s2012 nyua 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2010936397 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781435488823 |
| International Standard Book Number | 1435488822 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Transcribing agency | DLC |
| Modifying agency | DLC |
| 042 ## - | |
| Authentication code | pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX911.3.M33 |
| Item number | S75 2012 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Strianese, Anthony J. |
| Relator term | author |
| 245 10 - TITLE STATEMENT | |
| Title | Math principles for food service occupations / |
| Statement of responsibility, etc. | Anthony J. Strianese, Pamela P. Strianese. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Sixth edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Clifton Park, NY : |
| Name of publisher, distributor, etc. | Delmar, Cengage Learning, |
| Date of publication, distribution, etc. | c2012. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxi, 373 pages : |
| Other physical details | color illustrations ; |
| Dimensions | 29 cm. |
| 336 ## - CONTENT TYPE | |
| Source | rdacontent |
| Content type term | text |
| 337 ## - MEDIA TYPE | |
| Source | rdamedia |
| Media type term | online resource |
| 338 ## - CARRIER TYPE | |
| Source | rdacarrier |
| Carrier type term | computer |
| 500 ## - GENERAL NOTE | |
| General note | Includes index. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Part I: THE CALCULATOR -- 1. Using the Calculator -- Part II: REVIEW OF BASIC MATH FUNDAMENTALS -- 2. Numbers, Symbols of Operations, and the Mill -- 3. Addition, Subtraction, Multiplication, and Division -- 4. Fractions, Decimals, Ratios, and Percents -- Part III: MATH ESSENTIALS AND COST CONTROLS IN FOOD PREPARATION -- 5. Weights and Measures -- 6. Using the Metric System of Measure -- 7. Portion Control -- 8. Converting Recipes, Yields, and Baking Formulas -- 9. Food, Recipe, and Labor Costing -- Part IV: MATH ESSENTIALS IN FOOD SERVICE RECORD KEEPING -- 10. Determining Cost Percentages and Pricing the Menu -- 11. Inventory Procedures and Controlling Costs -- 12. Purchasing and Receiving -- 13. Daily Production Reports and Determining Liquor Costs -- Part V: ESSENTIALS OF MANAGERIAL MATH -- 14. Front of the House and Managerial Mathematical Operations -- 15. Personal Taxes, Payroll, and Financial Statements -- Appendix A -- Glossary -- Index. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains your students to use the calculator. Part 2 reviews basic math fundamentals. Subsequent parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help the student remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food service |
| General subdivision | Mathematics. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Strianese, Pamela P. |
| 856 42 - | |
| Materials specified | Contributor biographical information |
| Uniform Resource Identifier | http://www.loc.gov/catdir/enhancements/fy1303/2010936397-b.html |
| Materials specified | Publisher description |
| Uniform Resource Identifier | http://www.loc.gov/catdir/enhancements/fy1303/2010936397-d.html |
| Materials specified | Table of contents only |
| Uniform Resource Identifier | http://www.loc.gov/catdir/enhancements/fy1303/2010936397-t.html |
| 942 ## - | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Libro mb |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total Checkouts | Total Renewals | Full call number | Barcode | Checked out | Date last seen | Date last checked out | Copy number | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Biblioteca de Mayagüez | Biblioteca de Mayagüez | Colección General mb | 21/08/2020 | 35 | 95.00 | 12 | 15 | TX911.3 .M33 S75 2012 | 50000003277877 | 30/10/2026 | 30/09/2026 | 30/09/2026 | c. 1 | 95.00 | 21/08/2020 | Libro |