Secondary Catalogue

Series: Numeracy in Hospitality


Food Safety and Time Calculations

Food Safety and Time Calculations

Following food safety regulations surrounding potentially hazardous foods is an essential skill for working in hospitality. This video explains the mathematical calculations that can be used to work out when food needs to be checked for...Show More
Portioning

Portioning

Accuracy in estimating and calculating food quantities is a crucial skill for working in the kitchen. This video demonstrates how to calculate the number of portions available from a given jug capacity and volume of gravy. Clean, clear graphics...Show More
Ratio

Ratio

Working out how to dilute cleaning solutions can be confusing when the units of measurements aren’t all the same. Unit conversion for ratios is an integral skill used in other hospitality contexts, too, both front and back of house. This video...Show More
Rostering

Rostering

Staffing is an enormous expense to hospitality businesses. Smart scheduling and rostering are crucial skills for employees to develop. This video explains how to use mathematical calculations to work out whether rostered staff will be able to...Show More
Seating Plans

Seating Plans

Front of house staff in the hospitality industry are often tasked with organising tables and seating plans for functions and events. This video walks through the mathematical processes involved in assessing various seating configurations to find...Show More
Set Menus

Set Menus

To ensure a successful catering event, the dietary requirements must be included in the function brief. In addition to this, a little bit of mathematical thinking is required. This video demonstrates the thinking processes involved in calculating...Show More