MATH 1242 - Applied Math for the Hospitality Industry

4.5 Credits

This course covers the development and application of the mathematical skills needed to understand the financial concepts and solve problems related to the hospitality industry. Topics include basic math principles, conversions, yields, recipe costing, recipe conversions, selling prices, baking formulas, checking accounts and services, payroll, and payroll taxes.

Lecture Hours: 4.5
Lab Hours: 0.0
Internship Hours: 0.0
Clinical or Practicum Hours: 0.0

Course Objectives

Use basic math skills in Culinary and Restaurant Management.
List the names and abbreviations of the units of measure most commonly used in the food industry.
Convert units of measure within weight and volume.
Calculate using yield percents and know when to use them.
Calculate the cost to produce a given recipe and estimate the selling price.
Convert the size of a recipe using both RCF and Ratios.

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