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.