Math principles for food service occupations / Anthony J. Strianese, Pamela P. Strianese.
By: Strianese, Anthony J.
Contributor(s): Strianese, Pamela P.
Publisher: New York : Thomson/Delmar Learning, c2007Edition: 5th ed.Description: xxiv, 335 p. : ill. ; 28 cm. + 1 CD-ROM (4 3/4 in.).ISBN: 9781428324329 (pbk.); 1418016462 (pbk.); 9781428324329 (CD-ROM); 1428324321 (CD-ROM).Subject(s): Food service -- Mathematics | Food service | Hospitality industry -- ManagementDDC classification: 647.950151Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode |
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Main Collection | Taylor's Library-TU | 647.950151 STR (Browse shelf) | 1 | Available | SCAFS,70003,03,AD | 5000045237 |
Includes index.
pt. I. The calculator -- pt. II. Review of basic math fundamentals -- pt. III. Math essentials in food preparation -- pt. IV. Math essentials in food service record keeping -- pt. V. Essentials of managerial math.
System requirements: Windows Pentium computer; Windows 2000/Xp/2003/Vista; CD-ROM drive, Adobe Acrobat Reader.