| 000 | 01097cam a2200265 a 4500 | ||
|---|---|---|---|
| 001 | vtls003041756 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200306165820.0 | ||
| 008 | 110218s1998 njua 001 0 eng | ||
| 020 | _a0138492174 (pbk.) | ||
| 039 | 9 |
_a201910011651 _bshuhada _c201102181254 _dVLOAD _y200702051136 _zpushpa |
|
| 082 | 0 | 4 |
_a647.950151 _bLAB |
| 100 | 1 |
_aLabensky, Sarah R. _916346 |
|
| 245 | 1 | 0 |
_aApplied math for food service / _cSarah R. Labensky. |
| 260 |
_aUpper Saddle River, N.J. : _bPrentice Hall, _cc1998. |
||
| 300 |
_avii, 143 p. : _bill. ; _c23 cm. |
||
| 500 | _aIncludes index. | ||
| 505 | 0 | _a1. Measurements and conversions - 2. Recipe conversions - 3. Unit and recipe costing - 4. Yield tests - 5. Inventory and food cost percentages - 6. Controlling food costs - 7. Menu Pricing - Appendix. | |
| 650 | 0 |
_aFood service _xMathematics. _911711 |
|
| 650 | 0 |
_aFood service. _9273556 |
|
| 650 | 0 |
_aHospitality industry _xManagement. _95110 |
|
| 650 | 0 |
_aFood service management _xPrices. _9273557 |
|
| 650 | 0 |
_aRestaurant management _xPrices. _9273558 |
|
| 920 | _aTCHT : 641723, 641724 | ||
| 999 |
_c58008 _d58008 |
||