For courses in Introduction to Food and Beverage Service.

Requiring a basic knowledge of arithmetic, this text familiarizes students with some of mathematical skills involved in the food service industry. It also focuses on the discipline and organization needed to achieve success using mathematics in everyday life.

• Numerous, clearly-written examples.

  • Shows students the mathematical skills that they can use daily as well as in their pursuit of a career in the food service industry.

• A wealth of exercises.

  • Gives students the opportunity to practice and apply their understanding of learned concepts.

• Basic life skills requiring mathematics.

  • Teaches students how to keep a checking account, pay check deductions, and percentage used in life.

I. REVIEW.

II. NECESSARY MATH.

III. RECORD KEEPING.

IV. FOOD SERVICE MATH.

APPENDICES.

Food Service Management (Food Science)
Introduction to Food and Beverage Service (Culinary Arts)
Introduction to Cooking (Culinary Arts)

Math for Life and Food Service is specifically designed for students considering a career in culinary arts. This text incorporates intermediate-level mathematics skills that are used daily in the food service industry. It is intended for students who are proficient in arithmetic.

The text contains sections on food-cost percent, yields, recipe conversion, addition and subtraction of dissimilar units, and bakers' formulae. Also covered is deciphering invoices, price lists, requisitions, and payroll. Fractions, decimals, percent, and basic algebra are reviewed. Exercises are relevant and practical which makes this text a good reference for future use. Basic algebra is not a prerequisite.

Math for Life and Food Service also teaches everyday skills that require basic math but are generally not covered in basic math courses. Topics include: unit conversion, reading charts and graphs, mastering banking skills such as credit card and checking account management, and understanding and creating asset/debit statements.

• Mathematical principles adapted for the food service industry
• Understanding food costs and supplies management
• Plenty of examples for independent learning
• Challenging problems with practical applications
  (Students using a calculator will still be challenged by the application problems. It is assumed that most instructors will allow the use of calculators, and thus the emphasis is on understanding and real life problem solving, rather than contrived problems geared toward easy arithmetic.)

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Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students contact your Pearson Higher Education representative.