Business Math the Easy Way

1) Overview of Topics Addressed For graduates of the Culinary Institute of America (CIA) who are about to enter the professional world, this book is an easy way to brush up on basic mathematic skills before entering the job market. This 383 page book covers math topics such as addition, subtraction, multiplication, division, fractions, solving percent problems, statistics, business graphics, and measurement systems English and Metric. It helps the student compute business records and transactions such as invoices, purchase orders, stock records, and time cards. Students can also learn to calculate the wages of employees with true-to-life word problem scenarios. For example, "Jack Green is paid $7.25 an hour for a 40-hour week plus time and a half for overtime. Last week he worked 45 hours. How much was his gross pay? Green worked 40 hours of regular time plus 5 hours of overtime". By practicing word problems that are realistic to the profession, this book helps people with basic skills in the restaurant industry. 2) How the Topic Relates to the Hospitality/Restaurant Industry The hospitality/restaurant industry, according to the CIA Course Catalog 2004-2005, is an "industry that generates an estimated $440.1 billion in annual sales in the US." This book provides chefs a review of fundamental math skills which are imperative for running successful restaurant businesses. It teaches checking and accuracy methods, as well as shortcuts in business computations. "Anyone working in the business world must have a thorough knowledge of multiplication. When you are given the number of items purchased and the price of each, you find the total cost of the purchase by multiplication. Discounts are found by multiplication, as are sales taxes". It provides a practical review of applications to the business world. "Division is widely used by both businesses and consumers. In installment buying, the monthly payments are calculated by using division. When merchandise is purchased in quantity, the unit price is found by division". By using step-by-step explanations and exercises based on forms used in business and word problems drawn from actual business situations to reinforce skills, this book presents case problems from retailing, purchasing, management, and finance which are directly transferable to the hospitality industry. 3) How the Information is Useful to Me as an Executive Chef This information will be useful to an aspiring executive chef like me because I will be responsible for all aspects of managing the kitchen and kitchen personnel. As an executive chef, I will have to ensure the proper handling, storage, quality preparation, and presentation of all menu items. I will also have to have a thorough knowledge of coordinating the purchase of all labor costs and develop profitable menus. "Many business transactions involve fractions, or parts of units. Many items are sold in pounds or fractions of a pound, in dozens or part

Hi, I would like to tell you how much I enjoyed the Business Math book. The book was so fun and easy to catch on to that before I knew it I was done. This book is thick so you would think it would take you months to do but it dosent.The book is designed as a teacher first they explain the work and give you examples then you do the work and refer to the examples as you would a teacher so thank you for writing this book Colman Goozner.