This journal is for a quiz score, so be complete in your post:
Why is it important for a chef or manager to have a good understanding of math concepts when running a restaurant? Give some examples on how this makes a business more profitable (be specific).
So that he/she can scale recipes for different amounts of people or to work with a limited amount of food they have in stock. Like if the chef had to serve 100 people and he only had enough for 50 he can scale up the recipe using math concepts.
ReplyDeleteIt is important to have great math concepts because it is valuable to know how much your paying for an item by exact and how much revenue u will get out of it. If u buy sell items for triple it cost to make the dish, that's profit.
ReplyDeleteThe chef has to scale recipes and calculate the cost. if they don't they may be losing way to much money because they aren't charging the right amount for each dish. they need to charge the customer by how much each dish is costing them to make.
ReplyDeleteChefs/managers need to have good math concepts because they need to make sure they know how much food they need so they don't end up with too much food cause that would be a waste of food and money, and you also need to make sure you don't end up with not enough food because that would be losing money that someone would have spent on that food.
ReplyDeleteIt is important to have great math concepts because you don't want to be losing any money when you should be making money. If you charge too little for a dish, you won't be gaining from it because you paid more for the items to start with. That is why it is important to have very good math concepts.
ReplyDeleteIt is important for a chef or manager to have a good understanding of math concepts so he or she knows how much of a dish to make without making too much or too little. Also, so he or she can cost the recipes correctly so the restaurant won't loose any money.
ReplyDeleteYou should know the math concepts so you can scale recipes, and so you can figure out exactly how much the customer should be paying for food. Whatever you buy the item for you should increase the amount so you will actually get a profit out of the item and out of the customer's payment.
ReplyDeleteYou need great math concepts for menu pricing. Know how much your are paying and how much your costing the costumer, to make sure that you aren't using money.
ReplyDeleteit is important to have good math skills while running a restaurant because, you have to count money and if your cooking you have to scale and measure things and if your doing a truck order you need to know how much of what you need to order.
ReplyDeleteit is important to have good math concept skills so that you know how to scale your recipes for a catering or a serving. for instance it you only have food for a certain amount of people in a group and extra people come then you have to scale up your recipe. it also good to have math concept skills so you can know the value and profit of the food you sending out to your customers, you cant sell the food for what you paid for you are otherwise you wouldn't make any money have to the value up the original price up so that you cane make some money.
ReplyDeleteso that they know if the business isn't losing money from anything and if the chef is working and he/she has to convert they need to be able to do the math. More profitable by knowing how much something cost and they don't sell it for less.
ReplyDeleteIts good to know math so you can scale recipes so you know how much food to make or how much you need. For example if you only enough for 20 people you could scale it up to 30 if you needed to. And to set the price for the food. If the price is too low you wont be able to make any money of the food.
ReplyDeleteIt is important that you know math skills and concepts for a restaurant to scale recipes. Not only for scaling recipes but for the business it self to make sure the right amount of money is going to pay roll, food, and utilities. If you scale your recipes the right way you will save money and you will receive a profit back if you do it right.
ReplyDeleteA chef and/or manager needs to have, at the bare minimum, a basic understanding of math to do things behind the scenes. These include recipe scaling, food costing, accounting (in some cases), and simply counting the money at the end of the night. This benefits the business because the chef now knows what is needed when pricing his food so that it becomes profit for the restaurant and himself. As well as, being able to calculate the amount of money the restaurant is bringing in by some simple accounting, even after bill paying and the paying of purveyors.
ReplyDelete1) When pricing recipes and servings, you must make sure you take into account the prices of all the ingredients that went into the recipe; you can then price the meal accordingly
ReplyDelete2) When measuring ingredients for a recipe, you need to be able scale recipes accurately for larger amounts
math can help you in both of these instances
Math is needed in many ways in a restaurant. Measuring ingredients for a recipe, finding out how much of a certain item you need, make sure you aren't losing money, and for paying the restaurants bills and anything else needed to be paid. There are other ways I'm sure but as I said.. Math is needed.
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