Math Principles for Food Service Occupations » (5th Edition)

Anthony J. Strianese is a professor for and chairperson of the Department of Hotel, Culinary Arts and Tourism at Schenectady County Community College in Schenectady, New York. In 1998, he was presented with the State University of New York Chancellor's Award for Excellence in Administrative Services.

Mr. Strianese holds a Master of Science degree in Educational Psychology from the College of Saint Rose in Albany, New York and a Bachelor of Science degree in Business Administration from Bryant College in Smithfield, Rhode Island. Mr. Strianese is a Certified Culinary Educator (CCE) and is a national evaluator for the American Culinary Federation Educational Institute. He is Food and Beverage Controller at the Downtowner Motor Inn in Albany, New York, Banquet Manager at the DeWitt Clinton Hotel in Albany, New York and is a Walt Disney World Coordinator. He also serves as an officer of Silent Butler Catering in Clifton Park, New York.

Mr. Strianese is co-chairperson of the Education Committee of the New York State Hospitality and Tourism Association. He is also co-chairperson of the Albany County Convention and Visitors Bureau. He serves as a judge for the NYSH&TA STARS of the Industry and as a judge for New York State Restaurant Association Outstanding employees.

Mr. Strianese is a member of the American Culinary Federation (ACF), the Council on Hotel, Restaurant Institutional Education (CHRIE) and the National Restaurant Association (NRA).

Pamela P. Strianese is a teacher for North Colonie Central Schools in Loudonville, New York. She holds a Master of Science in Education from the State University of New York at Albany and a Bachelor of Arts in Education from the State University of New York at Fredonia. She has served on numerous committees for curriculum development. Ms. Strianese is the former treasurer of Silent Butler Catering in Clifton Park, New York, former catering assistant of Selma's Catering in Schenectady, New York and former bookkeeper for Union Coach House Restaurant in Saratoga, New York. She is a member of the Albany Area Reading Council.

Math Principals for Food Service Occupations teaches readers that the understanding and application of mathematics is critical for all food service jobs, from entry level to executive chef or food service manager. All the mathematical problems and concepts presented are explained in a simplified, logical, step by step manner. It is a book that guides food service students and professionals in the use of mathematical skills to successfully perform their duties as a culinary professional or as a manager of a food service business. Now out in the 5th edition, this book is unique because it follows a logical step-by-step process to illustrate and demonstrate the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains the reader to use the calculator, while Part 2 reviews basic math fundamentals. Subsequent parts address math essentials in food preparation and math essentials in food service record keeping while the last part of the book concentrates on managerial math. New to this 5th edition, Chef Sez", quotes from chefs, managers and presidents of companies, are used to show readers how applicable math skills are to food service professionals."TIPS" (To Insure Perfect Solutions) are included to provide hints on how to make problem solving simple. Learning objectives and key words have also been expanded and added at the beginning of each chapter to identify key information, and case studies have been added to help readers understand why knowledge of math can solve problems in the food service industry. The content meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation. "

Foreword Preface Acknowledgments Pretest: Math Skills Chapter 1: Using the Calculator Chapter 2: Numbers, Symbols of Operations, and the Mill Chapter 3: Addition, Subtraction, Multiplication, and Division Chapter 4: Fractions, Decimals, Ratios, and Percents Chapter 5: Weights and Measures Chapter 6: Using the Metric System of Measure Chapter 7: Portion Control Chapter 8: Converting recipes, Yields, and Baking Formulas Chapter 9: Food, Recipe, and Labor Costing Chapter 10: Determining Cost Percentages and Pricing the Menu Chapter 11: Inventory Procedures Chapter 12: Purchasing and Receiving Chapter 13: Daily Production Reports Chapter 14: Front of the House and Managerial Mathematical Operations Chapter 15: Personal Taxes, Payroll, and Financial Statements Posttest: Math Skills Appendix A Glossary Index