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Calculations For Hospitality & Catering 3ed By Gordon Gee

Calculations For Hospitality & Catering 3ed
by Gordon Gee

In Stock
£8.99
Understand the basics of using calculations in the hospitality and catering industry with this question and answer workbook.
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Calculations For Hospitality & Catering 3ed Summary


Calculations For Hospitality & Catering 3ed by Gordon Gee

Successful students of hospitality and catering need a good, basic knowledge of maths. This well-established question and answer workbook covers all the essential calculations, using everday catering situations as examples.

- Updated and extended to cover extra topics, such as area and volume, budgeting and averages
- Written in clear, non-mathematical terms to help you grasp the key methods and facts you find difficult to understand
- Exercises are graded to allow you to follow an easy, step-by-step approach
- Test yourself with sample multiple-choice questions

This workbook is suitable for any student working towards a hospitality and catering course. It will also be a useful reminder to those already working in the hospitality and catering industry.

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About Gordon Gee


Gorden Gee is the former Head of Department of Food and Fashion at South Downs College of Further Education.

Table of Contents


  • : 1. Addition
  • : 2. Subtraction
  • : 3. Multiplication
  • : 4. Division
  • : 5. Problems using the four rules
  • : 6. Area and volume
  • : 7. Cancelling
  • : 8. Mixed numbers and improper fractions
  • : 9. Multiplication of fractions
  • : 10. Ratio
  • : 11. Percentages
  • : 12. Kitchen percentages
  • : 13. Gross profit and costs
  • : 14. Depreciation
  • : 15. Net profit
  • : 16. Profit and staff meals
  • : 17. More about percentages
  • : 18. Percentage problems
  • : 19. Preparing a budget
  • : 20. Averages - mean, median and mode
  • : 21. Discount
  • : 22. Percentage puzzles
  • : 23. Calculating the selling price
  • : 24. Wastage
  • : 25. Value Added Tax (VAT)
  • : 26. Calculations for wines, spirits and liqueurs
  • : 27. Bin cards
  • : 28. Finding the cost of food and drink used - the cost of sales
  • : 29. Gross profit and the cost of sales
  • : 30. The standard recipe
  • : 31. Costing sheets
  • : 32. Graphs
  • : 33. Pie charts
  • : 34. Currency conversion
  • : 35. Twenty-four hour clock

Additional information

GOR001143503
Calculations For Hospitality & Catering 3ed by Gordon Gee
Gordon Gee
Used - Very Good
Paperback
Hodder Education
1997-04-01
96
0340683457
9780340683453
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.