Kitchen Maths Decoded - Amit Vohra

Kitchen Maths Decoded is an updated version of the original Kitchen Maths book that provides a comprehensive exploration of the commercial aspects of professional food production setups.

The book delves deeply into the concept of yield, emphasizing the crucial distinction between purchase cost and the cost of usable materials. It also covers the importance of portion control in production planning, brand building, and profit and loss management. Additionally, the book highlights the significance of standard recipes and the technique for calculating recipe costs. It guides readers through the entire process of determining the cost of food prepared and how to arrive at the selling price of a dish. Moving to the front of the house, the book focuses on techniques for analyzing food menus in terms of profitability and culminates in the calculation of the break-even point and other sundry expenses.

The author has created an easy-to-understand kitchen guide that enables students, food production professionals, aspiring entrepreneurs, and F&B production setup owners to streamline the entire process from production to selling. The book includes professional formats and charts where necessary and is a comprehensive guide with review exercises and completely solved numerical problems designed to depict real-life scenarios and situations.