Rechenprofi

Step by step to become a calculation professional in the hospitality industry - with free solutions for independent self-checking

The principle is simple: first understand the calculation basics and then apply what you have learned practically in a gastronomic, job-specific context.

Step 1 to becoming a professional calculator:
The course starts with the basics of arithmetic: basic arithmetic, fractions, calculating with units, rule of three, calculating percentages, calculating interest, calculating with averages, calculating distributions, calculating mixtures and graphing. Detailed sample exercises and animated explanatory videos support learning. The videos can be played by clicking on a QR code.
More than 500 exercises and job-related tasks for the areas of kitchen, hotel management, restaurant management and system catering consolidate the knowledge.

Step 2 to becoming a calculation professional:
Now the basics are transferred to job-related applications, e.g.:

Nutrient calculations and energy calculations
Calculations of warehouse ratios
Calculations of stock levels and use of goods
Calculations of purchase quantities and purchase prices
Overhead calculations and contribution margin calculations
Currency calculations
Wage calculations

This step again includes many sample tasks, practice exercises and job-related tasks.

3rd step to becoming a calculation professional:
Finally, it is about solving 300 examination tasks - specific to each of the hospitality industry training occupations.

And again and again, the exciting question arises: "Did I calculate correctly?"
It's easy to check: the solutions and results for all the exercises are available free of charge via a link printed in the book.

And the formulary and glossary at the end of the book provide everything at a glance for quick reference.