- Softcover
- Used
Condition: Used - Very good
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Complete and clean. All pages present and readable, binding intact. Highlighting or writing is absent or limited to a handful of pages. No water damage. Cover and spine may show light shelf wear, edge bumping, or minor creasing. May have a remainder mark, stickers or sticker residue, or a previous owner's name. Access codes, CDs, DVDs, and other bundled supplements may not be included and should be assumed used or missing unless the listing explicitly states otherwise.
Seller Inventory # A3355C00239U
- Title
- Culinary Math
- Author
- Blocker, Linda
- Publisher
- Wiley
- Publication year
- 2025
- Condition
- Very Good
- Binding
- paperback
- Language
- English
- ISBN 10
- 1394265867
- ISBN 13
- 9781394265862
- Edition
- 5th or later Edition
- Item weight
- 18 ounces
- Dimensions
- 6x0x9
The revised and updated edition of a leading text on foundational math skills for culinary, baking, and hospitality management students and professionals.
Culinary Math provides the explanations and steps necessary to learn and utilize the math concepts at the heart of successful foodservice operations. This edition includes newly-added introductory-level practice and homework problems. The new practice problems support learners with guidance at various difficulty levels. Student Success Tips have been added to the beginning of every chapter homework section. These tips come from the author’s many years of experience supporting students learning Culinary Math topics.
A companion website hosts instructor resources, including PowerPoint slides, a test bank formatted for Respondus, and best practices for using each chapter in the classroom.
Culinary Math has been designed to help current and future foodservice professionals learn the concepts necessary to manage a successful foodservice business, including:
- Basic math concepts with a focus on the specific calculations of the foodservice industry
- Common culinary units of measure and their equivalents
- Step-by-step method for converting units of measure
- Yield Percent calculations for ordering, using, and calculating the cost of ingredients
- Determining the food cost of a single recipe serving and its selling price
- How to calculate quantities when using kitchen ratios
Culinary Math is an essential textbook for instructors and students enrolled in hospitality management courses. It is also a valuable reference for professionals seeking clear guidance for the applied math of the foodservice industry.
"Synopsis" may belong to another edition of this title.
About the Author
Linda Blocker is an Associate Professor at the State University of New York at Delhi. She teaches mostly math-intensive classes in the Hospitality Management and Business departments. Prior to teaching at SUNY Delhi, she was an Associate Professor at the Culinary Institute of America, where she taught Culinary Math. She had been a middle school and high school math teacher when she found her way to the world of applied mathematics at the CIA as a result of her involvement in her family’s gourmet food business, Meredith Mountain Farms. She co-authored the four previous editions of Culinary Math with her friend and former colleague, Julia Hill.
"About the title" may belong to another edition of this title.
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