{"title":"Anthony Strianese","description":null,"products":[{"product_id":"math-principles-for-food-service-occupations-book-anthony-strianese-9781435488823","title":"Math Principles for Food Service Occupations","description":"MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 explains how to use the calculator. Part 2 reviews basic math fundamentals. The following parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help readers remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":49931479875857,"sku":"CIN1435488822G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50703264514321,"sku":"CIN1435488822VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ LIKE_NEW \/ SBYB","offer_id":53076220903697,"sku":"CIN1435488822LN","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":53428969603345,"sku":"CIN1435488822A","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1435488822.jpg?v=1750954480"},{"product_id":"math-principles-for-food-service-occupations-book-anthony-j-strianese-9781418016463","title":"Math Principles for Food Service Occupations","description":"Math Principals for Food Service Occupations teaches readers that the understanding and application of mathematics is critical for all food service jobs, from entry level to executive chef or food service manager. All the mathematical problems and concepts presented are explained in a simplified, logical, step by step manner. It is a book that guides food service students and professionals in the use of mathematical skills to successfully perform their duties as a culinary professional or as a manager of a food service business. Now out in the 5th edition, this book is unique because it follows a logical step-by-step process to illustrate and demonstrate the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains the reader to use the calculator, while Part 2 reviews basic math fundamentals. Subsequent parts address math essentials in food preparation and math essentials in food service record keeping while the last part of the book concentrates on managerial math.  New to this 5th edition, Chef Sez, quotes from chefs, managers and presidents of companies, are used to show readers how applicable math skills are to food service professionals.TIPS (To Insure Perfect Solutions) are included to provide hints on how to make problem solving simple. Learning objectives and key words have also been expanded and added at the beginning of each chapter to identify key information, and case studies have been added to help readers understand why knowledge of math can solve problems in the food service industry. 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The text includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. In addition, information about reservations, priority seating, and reservations systems is also included.","brand":"WoB","offers":[{"title":"US \/ WELL_READ \/ SBYB","offer_id":50380843614481,"sku":"CIN1418053694A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50380845875473,"sku":"CIN1418053694G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50517071659281,"sku":"CIN1418053694VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":53345168359697,"sku":"GOR014863217","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1418053694.jpg?v=1750793947"}],"url":"https:\/\/www.worldofbooks.com\/en-gb\/collections\/author-books-by-anthony-strianese.oembed","provider":"World of Books ","version":"1.0","type":"link"}