Title
Culinary Calculations: Simplified Math for Culinary Professionals,Used
Delivery time: 8-12 business days (International)
Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive food service industry. This userfriendly guide starts with basic principles before introducing more specialized topics like costing, AP/EP, menu pricing, recipe conversion and costing, and inventory costs. Written in a nontechnical, easytounderstand style, the book features a case study that runs through all chapters, showing the various math concepts put into realworld practice.This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and food service industry Math for the professional kitchen Math for the business side of the food service industry Computer applications for the food service industryEach chapter within these sections is rich with resources, including helpful callout boxes for particular formulas and concepts, example menus and price lists, and information tables. Review questions, homework problems, and the ongoing case study end each chapter.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
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Frequently Asked Questions
- Q: What topics are covered in Culinary Calculations? A: Culinary Calculations covers essential math skills for culinary professionals, including basic math principles, costing, menu pricing, recipe conversion, inventory costs, and computer applications relevant to the food service industry.
- Q: Who is the author of Culinary Calculations? A: The author of Culinary Calculations is Terri Jones.
- Q: What is the format of the book? A: Culinary Calculations is available in paperback format and consists of 256 pages.
- Q: Is Culinary Calculations suitable for beginners? A: Yes, Culinary Calculations is designed to be user-friendly and starts with basic math principles, making it suitable for beginners as well as seasoned professionals.
- Q: When was the second edition of Culinary Calculations published? A: The second edition of Culinary Calculations was published on March 10, 2008.
- Q: Are there practical examples included in the book? A: Yes, the book includes a case study that runs through all chapters, along with example menus, price lists, and review questions to illustrate math concepts in real-world practice.
- Q: What makes Culinary Calculations different from other culinary math books? A: Culinary Calculations stands out due to its non-technical, easy-to-understand writing style, comprehensive coverage of relevant math skills, and structured approach with resources like callout boxes and tables.
- Q: Can Culinary Calculations help with inventory management? A: Yes, the book addresses inventory costs and provides mathematical skills necessary for effective inventory management in the food service industry.
- Q: Is this book applicable for both culinary arts and food service business management? A: Absolutely, Culinary Calculations covers math skills applicable to both the culinary arts and the business side of the food service industry.
- Q: Does Culinary Calculations include homework problems? A: Yes, each chapter ends with review questions and homework problems to reinforce the concepts covered.