Ebook Math for the Professional Kitchen
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Math for the Professional Kitchen
Ebook Math for the Professional Kitchen
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Product details
Paperback: 320 pages
Publisher: Wiley; 1 edition (July 29, 2013)
Language: English
ISBN-10: 0470508965
ISBN-13: 978-0470508961
Product Dimensions:
8.4 x 0.6 x 10.8 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
49 customer reviews
Amazon Best Sellers Rank:
#89,801 in Books (See Top 100 in Books)
Its a very usefull tool to take a look on how a profesional kitchen costs must be managed. The book shows also in a detailed way how to deal with diffrent kind of conversions and recieps scaling for big production amounts.
I'm not really sure how to rate this because it does do what it says it will, I suppose, but it isn't at all what I was looking for. I own a restaurant and have come up with my own guidelines for managing food cost, but I was hoping for some professional verification that I'm doing it right. This isn't the book for that level of operations. This truly is just MATH - converting pounds to ounces, ounces to tablespoons, that kind of thing. Scaling recipes up and down. And stuff like, "If I need 5 pounds of chopped onion, how many raw onions do I have to buy?" I was looking for something about restaurant math from the owner/manager standpoint. But if you're looking for Kitchen Math 101, I doubt you could do better.
MFTPK gives a clear explanation of unit conversions, recipe scaling, recipe costing & calculating quantities to measure using kitchen ratios. This is a great resource, and it has helped me nail down unit costs in my kitchen.
If you are looking for a book to provide information on menu pricing, this is it!I rented the book for a culinary theory class. I will purchase it to keep in my library.
I've never been too good at math, but this book does a pretty good job explaining everything. Plus, it helps that my professor actually is one of the authors lol
I attended the CIA a number of years ago and felt like I learned a great deal about the mathematics of running a business as well as a kitchen. I purchased this book expecting to find both sets of information now that I am responsible for the business as a whole. Unfortunately, this book only contains the algebra necessary to do recipe costing, and half of it is worksheets. There is no information necessary to do P&L calculations or any other larger business concerns.
This book breaks down math so it is much eaier to understand. I am not a math guru at all and I could follow this book very well.
I bought this because It was required book for my class.I like how this book helps readers to practice manipulating recipes.But this book has not too few calculation errors, which is really confusing.It'll be nice if they can double check their calculation on next edition.
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