Math Principles for Food Service
- Book Review,
by Anthony J. Strianese, Pamela P. Strianese
Book Description
"Math Principals for Food Service Occupations, 4th Edition" is an important tool for the student preparing for a career in the food service industry. The book explains that, like cooking or baking, math is sequential and a student must first master basic math skills before being able to create gourmet meals or desserts. Quotes from chefs and managers are interspersed throughout the book, relaying the relevancy of math skills to the food service professional on the job. This 4th edition contains completely updated material and presents the math problems and concepts in a simplified, logical, step-by-step process. The book offers practical and useful information including explanations relative to figuring menu and food cost procedures and teaches math skills needed to utilize a computer spreadsheet program.
Book Info
(Thomson Learning) New edition that identifies the basic math problems and concepts that all food service professionals must master. The material is separated into manageable learning segments that are relevant to the food service industry. Previous edition: c1995. Softcover. DLC: Food service--Mathematics.
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).
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