This practical and useful book is divided into four sections including review of math fundamentals, math essentials in food preparation, math essentials in food service recordkeeping, and essentials of managerial math. This new edition includes a chapter on how to apply the computer to food service operations.
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About the Author
Robert Haines is currently the chef of the executive dining room at the Cincinnati Milacron Company. He retired in 1985 after teaching for 32 years at Norwood High School and Scarlett Oaks Career Development Center in Sharonville Ohio. For more than 40 years Mr. Haines had been actively involved in many different facets of the food service industry having worked as both a teacher and a chef. During his career the author has participated in several professional organizations and has served on many committees for the promotion and development of the food service industry.
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