Food Service Management and Applications of Matrix Methods: Food Service and Dietary Requirements (UMAP)

A unit that uses concepts and operations of matrices to optimize cost, quantities, and nutrient requirements for food service management of institutions. Students interpret the results of matrix operations on recipe and nutrient matrices, recognize the operations required to determine the costs and nutrient contents of recipes.

Table of Contents:

1. FOOD SERVICE MANAGEMENT
1.1 The Problems of Food Service Management
1.2 Definitions
1.3 Calculating Menu Costs
1.4 A Matrix Representation of Menu Items
1.5 The Price Vector
1.6 Calculating the Cost Vector
1.7 Exercises
1.8 Sample Menu Items and Costs per Serving
1.9 Model Exam

2. APPLICATIONS OF MATRIX METHODS: FOOD SERVICE AND DIETARY REQUIREMENTS
2.1 Challenge Problem
2.2 A Recipe Matrix
2.3 Assignments
2.4 Diets Meeting Certain Requirements
2.5 Research Project
2.6 Model Exam

3. ANSWERS TO EXERCISES (U105)

4. ANSWERS TO MODEL EXAM (U105)

5. ANSWERS TO MODEL EXAM (U109)

APPENDIX A