Math Principles for Food Service [Paperback]

Anthony J. Strianese (Author), Pamela P. Strianese (Author)

Book Description

Publication Date: July 18, 2000 | ISBN-10: 0766813177 | ISBN-13: 978-0766813175 | Edition: 4

"Math Principals for Food Service Occupations, 4th Edition" teaches students that the understanding and application of mathematics is critical for all food service jobs, from a salad person to an executive chef. All the mathematics problems and concepts presented are done so in a simplified, logical, step-by-step manner. In this 4th edition, "Chef Sez", quotes from chefs and managers, have been added to show students just how applicable these skills are to food service professionals. TIPS - To Insure Perfect Solutions - have been included to provide hints on how to make problem solving simple. Learning objectives have also been added at the beginning of each chapter to identify the key information to be learned. The content, including the answer key in the Instructor's Manual, has been completely revised to ensure accuracy and relevancy.

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About the Author

Anthony J. Strianese is a professor for and chairperson of the Department of Hotel, Culinary Arts and Tourism at Schenectady County Community College in Schenectady, New York. In 1998, he was presented with the State University of New York Chancellor's Award for Excellence in Administrative Services. Mr. Strianese holds a Master of Science degree in Educational Psychology from the College of Saint Rose in Albany, New York and a Bachelor of Science degree in Business Administration from Bryant College in Smithfield, Rhode Island. Mr. Strianese is a Certified Culinary Educator (CCE) and is a national evaluator for the American Culinary Federation Educational Institute. He is Food and Beverage Controller at the Rowntowner Motor Inn in Albany, New York, Banquet Manager at the DeWitt Clinton Hotel in Albany, New York and is a Walt Disney World Coordinator. He also serves as an officer of Silent Butler Catering in Clifton Park, New York. Mr. Strianese is co-chairperson of the Education Committee of the New York State Hospitality and Tourism Association. He is also co-chairperson of the Albany County Convention and Visitors Bureau. He serves as a judge for the NYSH&TA STARS of the Industry and as a judge for New York State Restaurant Association Outstanding employees. Mr. Strianese is a member of the American Culinary Federation (ACF), the Council on Hotel, Restaurant Institutional Education (CHRIE) and the National Restaurant Association (NRA).

Product Details

• Paperback: 353 pages
• Publisher: Delmar Cengage Learning; 4 edition (July 18, 2000)
• Language: English
• ISBN-10: 0766813177
• ISBN-13: 978-0766813175
• Product Dimensions: 10.9 x 8.5 x 0.6 inches
• Shipping Weight: 1.9 pounds (View shipping rates and policies)
• Amazon Best Sellers Rank: #1,048,656 in Books (See Top 100 in Books)