000			01520cam a2200325 a 4500
001			vtls003125040
003			MY-SjTCS
005			20200306164839.0
008			110218s2007 nyua 001 0 eng
020			_a9781428324329 (pbk.)
020			_a1418016462 (pbk.)
020			_a9781428324329 (CD-ROM)
020			_a1428324321 (CD-ROM)
039		9	_a201910011547 _bshuhada _c201102181534 _dVLOAD _c201102181532 _dVLOAD _c200906041111 _dshuhada _y200810151529 _zmalathy
082	0	4	_a647.950151 _bSTR
100	1		_aStrianese, Anthony J. _911710
245	1	0	_aMath principles for food service occupations / _cAnthony J. Strianese, Pamela P. Strianese.
250			_a5th ed.
260			_aNew York : _bThomson/Delmar Learning, _cc2007.
300			_axxiv, 335 p. : _bill. ; _c28 cm. + _e1 CD-ROM (4 3/4 in.)
500			_aIncludes index.
505	2		_apt. 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.
538			_aSystem requirements: Windows Pentium computer; Windows 2000/Xp/2003/Vista; CD-ROM drive, Adobe Acrobat Reader.
650		0	_aFood service _xMathematics. _911711
650		0	_aFood service. _9255398
650		0	_aHospitality industry _xManagement. _95110
700	1		_aStrianese, Pamela P. _911712
740	0		_aElectronic classrom manager CD-ROM to accompany math principles for food service occupations.
920			_aTCHT : 642542, CD437
999			_c51083 _d51083