Math Principles for Food Service Occupations, 5th Edition

  • Anthony J. Strianese Schenectady County Community College, Schenectady, New York
  • Pamela P. Strianese North Colonie Central Schools, Loudonville, New York
  • ISBN-10: 1418016462  |  ISBN-13: 9781418016463
  • 384 Pages
  • Previous Editions: 2001, 1996, 1988
  • © 2007 | Published
  • List Price = $ 158.95
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Math Principals for Food Service Occupations teaches readers that the understanding and application of mathematics is critical for all food service jobs, from entry level to executive chef or food service manager. All the mathematical problems and concepts presented are explained in a simplified, logical, step by step manner. It is a book that guides food service students and professionals in the use of mathematical skills to successfully perform their duties as a culinary professional or as a manager of a food service business. Now out in the 5th edition, this book is unique because it follows a logical step-by-step process to illustrate and demonstrate the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains the reader to use the calculator, while Part 2 reviews basic math fundamentals. Subsequent parts address math essentials in food preparation and math essentials in food service record keeping while the last part of the book concentrates on managerial math. New to this 5th edition, "Chef Sez", quotes from chefs, managers and presidents of companies, are used to show readers how applicable math skills are to food service professionals."TIPS" (To Insure Perfect Solutions) are included to provide hints on how to make problem solving simple. Learning objectives and key words have also been expanded and added at the beginning of each chapter to identify key information, and case studies have been added to help readers understand why knowledge of math can solve problems in the food service industry. The content meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation.

Additional Product Information

Features and Benefits

  • Takes the fear out of math and explains how it will benefit all food service professionals to know how to use math to be a success in the industry
  • Details how to set prices for menu items, how to cost out portions of food, and how to determine if the price that is set for a menu item is profitable
  • Provides excellent illustrations to assist the reader in learning key facts about food service mathematics
  • Gives the reader a basic understanding of the metric system as it relates to the food service industry
  • Trains the student in using math to be a financial success in the business

Table of Contents

Pretest: Math Skills
Chapter 1: Using the Calculator
Chapter 2: Numbers, Symbols of Operations, and the Mill
Chapter 3: Addition, Subtraction, Multiplication, and Division
Chapter 4: Fractions, Decimals, Ratios, and Percents
Chapter 5: Weights and Measures
Chapter 6: Using the Metric System of Measure
Chapter 7: Portion Control
Chapter 8: Converting recipes, Yields, and Baking Formulas
Chapter 9: Food, Recipe, and Labor Costing
Chapter 10: Determining Cost Percentages and Pricing the Menu
Chapter 11: Inventory Procedures
Chapter 12: Purchasing and Receiving
Chapter 13: Daily Production Reports
Chapter 14: Front of the House and Managerial Mathematical Operations
Chapter 15: Personal Taxes, Payroll, and Financial Statements
Posttest: Math Skills
Appendix A

What's New

  • Includes Critical Thinking Problems and Discussion Questions
  • The chapters have been streamlined from 20 to 15, and all non-relevant information has been removed
  • Features a new chapter on food and labor costs


All supplements have been updated in coordination with the main title. Select the main title's "About" tab, then select "What's New" for updates specific to title's edition.

For more information about these supplements, or to obtain them, contact your Learning Consultant.

Instructor Supplements

Instructor's Manual  (ISBN-10: 1418016470 | ISBN-13: 9781418016470)

Meet the Author

Author Bio

Anthony J. Strianese

Anthony J. Strianese is a professor in the Department of Hotel, Culinary Arts, and Tourism at Schenectady County Community College (SCCC).He has been an educator since 1974 specializing in teaching Mathematics for the Culinary Profession, Food and Beverage Control, Dining Room Management, Banquet Management, Wines of the World and Hospitality Management courses. Professor Strianese is a Certified Culinary Educator with the American Culinary Federation (ACF). From 1991 to 2009, Mr. Strianese was the chairperson of the SCCC Department of Hotel, Culinary Arts and Tourism. During his tenure, SCCC’s culinary arts program received the maximum accreditation (three times) from the ACF’s Education Foundation Accrediting Commission (ACFEFAC). He is a recipient of the State University of New York Chancellor’s Award for Excellence in Administrative Services. He has been a banquet manager, food and beverage controller, and a caterer. He represents the Saint Augustine, Florida-based ACFEFAC, conducting site visits to verify that institutions meet ACFEFAC accreditation standards. As a member of the New York State Restaurant Association Educational Foundation (NYSRAEF) he is a part of a consulting team that provides advice to owners and operators on how to improve their restaurant’s operation. Since 2006, Professor Strianese has been the chief judge for the NYSRAEF ProStart Management competition. He serves as the Treasurer/Secretary of the NYSRAEF Board of Directors. He is also on the Board of the Directors of the New York State Hospitality & Tourism Association, and was Chairperson of the Albany County Convention and Visitors Bureau (ACCVB). Professor Strianese instituted and has been the coordinator for the Walt Disney World College program at SCCC since 1983. He served a two year term as a member of the original Disney College Program National Advisory Board.

Pamela P. Strianese

Pamela Strianese has had a varied career in the food service industry. She has been a caterer, catering cook, service person, as well as a bookkeeper for an independent restaurant. In addition, she is a member of the New York State Restaurant Association Educational Foundation's (NYSRAEF) consulting team that provides expertise and advice to owners and operators on how to improve their restaurant's operation and is certified in sanitation practices and has earned the ServSafe certificate from the National Restaurant Association. Pam. Strianese, along with her husband, Anthony Strianese, are co-authors of DINING ROOM AND BANQUET MANAGEMENT 4TH EDITION and MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6TH EDITION published by Delmar Cengage Learning. Pam and Anthony Strianese have conducted seminars at the New York State Restaurant Association show at the Javits Center in New York utilizing their expertise on how to train individuals to give great service at banquets and in the dining room. Seminars on the importance of treating guests importantly have been given to Metropolitan Club Managers Association Members and at Howe Caverns. In addition, they have had opinion articles published in Nation's Restaurant News entitled "To Treat Guests Well, Avoid the Eight Deadly Sins of Service" and "Students Learn Valued Management Skills at ProStart Competition". They have also been judges for the March of Dimes Iron Chef competition. Since 2007, Pam Strianese has been the co-chairperson and a judge at the NYSRAEF ProStart Management competition. She has a Bachelor of Arts Degree from the State University of New York at Fredonia and a Master of Science Degree in Education from the State University of New York at Albany and has been an educator for over thirty years. She has served on numerous committees for curriculum development during her career.