HCM 260 — Hospitality Math
Reviews the fundamentals of mathematics, including calculating percent, ratios, decimals, fractions, weights and measures, and introductory algebra concepts. Emphasizes application of mathematical fundamentals to a variety of culinary and hospitality uses. Provides instruction in equivalencies, recipe costing and conversion, calculating food and labor cost percentages, baker's percentages, yield conversions, and selling prices. Arts & Sciences Elective Code: B