Mcvety Menu Planning 2e Jones Culinary Calculations Set

The math skills needed for a successful foodservice career—now in a new edition Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and foodservice industry Math for the professional kitchen Math for the business side of the foodservice industry Computer applications for the foodservice industry Each chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the even-numbered problems throughout the book. Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.

Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design. With updated nutrition and menu planning information, an expanded collection of sample menus, new appendices and resources, numerous forms, tables, and worksheets, and more practice problems, this guide is key to the success of the overall foodservice enterprise.

There are currently two major theories about the role of the hippocampus, a distinctive structure in the back of the temporal lobe. One says that it stores a cognitive map, the other that it is a key locus for the temporary storage of episodic memories. A. David Redish takes the approach that understanding the role of the hippocampus in space will make it possible to address its role in less easily quantifiable areas such as memory. Basing his investigation on the study of rodent navigation--one of the primary domains for understanding information processing in the brain--he places the hippocampus in its anatomical context as part of a greater functional system. Redish draws on the extensive experimental and theoretical work of the last 100 years to paint a coherent picture of rodent navigation. His presentation encompasses multiple levels of analysis, from single-unit recording results to behavioral tasks to computational modeling. From this foundation, he proposes a novel understanding of the role of the hippocampus in rodents that can shed light on the role of the hippocampus in primates, explaining data from primate studies and human neurology. The book will be of interest not only to neuroscientists and psychologists, but also to researchers in computer science, robotics, artificial intelligence, and artificial life.

Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications. Special features include: Accompanied by a diskette which contains Excel spreadsheet applications 40% of chapters contain revised materials Full supplements package