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MODULE
MALAYSIAN POLYTECHNICS MINISTRY OF EDUCATION

H3024
MATHEMATICS IN FOOD SERVICE
Aziz Bin Yusof (PJB) Nuranida Bte A Rahman (PJB)

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Name Address

: :

Telephone No. : e-mail : Qualifications :

Aziz Bin Yusof Hospitality and Fashion Department Politeknik Johor Bahru Km. 10, Jln Kong kong 81700 Pasir Gudang, Johor 07-2612488 ext 5016 Masters of Education (UTM) B. Sc. in Hospitality Management (Ohio, USA) Diploma in Chef Training (UiTM) Polytechnic Lecturer

Position

Name Address

: :

Telephone No. : e-mail : Qualifications :

Nuranida Bte A Rahman Hospitality and Fashion Department Politeknik Johor Bahru Km. 10, Jln Kong kong 81700 Pasir Gudang, Johor 07-2612488 ext 5016 Masters of Education (UTM) Bsc (Hons) Foodservice Management (UiTM) Diploma in Chef Training (UiTM) Polytechnic Lecturer

Position

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What Do You Think Of This Module?

i Title of Module: _______________________

Module Code

: ___________

Students Name: _______________________

Registration No. : ___________

Course: ____________________________________ Module Writers: ______________________________

Please use the following scale for your evaluation: 4 3 2 1 Strongly Agree Agree Disagree Strongly Disagree

Instruction : Please on the space provided. No. 1 2 3 4 5 6 7 8 9 10 11 How much do you agree with the following statements? A. FORMAT The pages are organized in an interesting manner. The font size makes it easy for me to read the module. The size and types of pictures and charts used are suitable for the input. The pictures and charts are easy to read and understand. The tables used are well-organised and easy to understand. The arrangement of the Input makes it easy for me to follow. All the instructions are displayed clearly. B. CONTENTS I understand all the objectives clearly. I understand the ideas conveyed. The ideas are presented in an interesting manner. All the instructions are easy to understand. 1 SCALE 2 3 4

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12 13 14 15 16 17 18 19 20

I can carry out the instructions in this module. I can answer the questions in the activities easily. I can answer the questions in the self-assessment. The feedback section can help me identify my mistakes. The language used is easy to understand. The way the module is written makes it interesting to read. ii I can follow this module easily. Each unit helps me understand the topic better. I have become more interested in the subject after using this module.

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CURRICULUM GRID The curriculum grid of this module is based on the curriculum used by Malaysian polytechnics. No. TOPIC Measurements and conversions Calculation in recipes preparation Cost calculation Yield Management Setting menu prices 1 (1H) 4 (8H) 2 (3H) UNIT 3 (4 H) Total Hours 8

5 (3H 8 (17H) 9 (12H) 10 (5H)

6 (10H)

7 (4H)

17

17

12

Analyzing sales

11 (2H)

12 (3H)

13 (1H)

14 (2H)

13

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Subjects objectives UNIT 1 UNIT 2. UNIT 3.

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MEASUREMENTS AND CONVERSIONS 1.1 Identifying measurement tables and formulas MEASUREMENTS AND CONVERSIONS 2.1 Identifying measurement systems MEASUREMENTS AND CONVERSIONS 3.1 3.2 Identifying conversions formulas Conversion through equation

UNIT 4

CALCULATION FOR RECIPES PREPARATION 4.1 Matching portion sizes with production quantities 4.2 Unit Conversion in recipes preparation 4.3 Calculating total production 4.4 Calculating portion sizes 4.5 Solving mathematical problems in standard recipe preparation COST CALCULATION 5.1 Calculating costs of dry and perishable goods COST CALCULATION 6.1 Calculating labour cost COST CALCULATION 7.1 Calculating in overhead cost YIELD MANAGEMENT 8.1 Identifying yield management test 8.2 Conducting yield management test for raw items 8.3 Applying yield management for purchasing purpose. SETTING MENU PRICES 9.1 Setting menu prices based upon cost 9.2 Setting menu prices based upon non cost methods ANALYZING SALES 10.1 Sales summary analysis

UNIT 5 UNIT 6

UNIT 7

UNIT 8

UNIT 9

UNIT 10

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UNIT 11 UNIT 12 UNIT 13 UNIT 14

ANALYZING SALES v 11.1 Sales forecasting ANALYZING SALES 12.1 Analyzing income statements ANALYZING SALES 13.1 Analyzing turn over ratio ANALYZING SALES 14.1 Conducting follow up measures

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MODULE GUIDELINES To achieve maximum benefits in using this module, students must follow the instructions carefully and complete all the activities.
1.

2.

This module is divided into 14 units. Each page is numbered according to the subject code, unit and page number. H3024 / UNIT 1 / 5

Subject Unit 1 Page Number 5 3. 4. The general and specific objectives are given at the beginning of each unit. The activities in each unit are arranged in a sequential order and the following symbols are given:

OBJECTIVES The general and specific objectives for each learning topic are stated in this section.

INPUT This section introduces the subject matter that you are going to learn.

ACTIVITY The activities in this section test your understanding of the subject matter. You have to complete this section by following the instructions carefully.

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FEEDBACK ON ACTIVITY Answers to the questions in the activity section are given here
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SELF-ASSESSMENT Self-assessment evaluates your understanding of each unit.

FEEDBACK ON SELF-ASSESSMENT This section contains answers to the activities in the self-assessment. .

5. 6.

You have to follow the units in sequence. You may proceed to the next unit after successfully completing the unit and are confident of your achievement.

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GENERAL AIMS This module is prepared for students in the second semester who are following the Certificate/Diploma programmes in Malaysian Polytechnics. It aims to expose students to mathematical concepts in each unit and to apply them under catering environment. Finally this would encourage self-directed learning or with guidance from their lecturers.

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PREREQUISITE SKILLS AND KNOWLEDGE The prerequisite for this module is at least a pass in Mathematics at the SPM level. GENERAL OBJECTIVES At the end of this module, students should be able to: 1. Identify measurements formulas 2. Identify measurements system 3. Identify conversions formulas 4. Convert metric unit to imperial unit and vice-versa by using equation 5. Match portion number with production requirement 6. Substitute unit conversion in recipes writing 7. Calculate total production 8. Calculate portion number 9. Solve mathematical problems in standard recipes 10.Calculate cost of raw items 11.Calculate cost of labour 12.Calculate in overhead cost 13.Identify yield management test 14.Conduct yield management test for raw items 15.Apply yield management test in purchasing process 16.Set menu prices based upon cost 17.Set menu prices based upon a mixture of cost and non-cost methods 18.Prepare and analyzing sales summary 19.Forecast sales 20.Analyze income statements 21.Analyze turn over ratio

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22.Conduct follow up measures

TEACHING AIDS AND RESOURCES NEEDED

1.

Calculator and measuring tools.

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REFERENCES Drysdale, J.A. (1998). Profitable Menu Planning. New Jersey : Prentice Hall Keiser, J & DeMicco, F.J. (1993). Controlling and Analyzing Cost Foodservice Operations. New York : Mac Millan Publishing Company Strianese, Anthony J & Pamela P. (2001). Math Principles for Food Service Occupations ( 4th edition). New York Delmar Thomson Learning. Haines, Robert G. (1988). Math Principles for Food Service Occupations (2 nd edition). New York Delmar Publishers Inc.