food service industry. This user-friendly 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 non-technical, easy-to-understand style, the book features a case study that runs through all chapters, showing the various math concepts put into real-world 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 industry Each 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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