Math principles for food service occupations / Robert G. Haines
Material type:
TextPublication details: Albany, New York : Delmar Publishers Inc., c1996Edition: 3rd editionDescription: xix, 3632 pages : illustrations ; 20 cmISBN: - 827366493
- TX 911.3.M33 .H35 1996
Contents:
Part 1. Review of basic math fundamentals -- Part 2. Math essentials in food preparation -- Part 3. Math essentials in food service recordkeeping -- Part 4. Essentials of managerial math
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 911.3.M33 .H35 1996 (Browse shelf(Opens below)) | c.1 | Available | NULIB000002142 |
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| GC TX 911.3.M27 .W46 2007 Food service management : how to succeed in the high-risk restaurant business : by someone who did / | GC TX 911.3.M27 .W66 1997 Working in hotels and catering / | GC TX 911.3.M27 .W66 2015 Hospitality management : A brief introduction / | GC TX 911.3.M33 .H35 1996 Math principles for food service occupations / | GC TX 911.3.M45 .M38 2009 Fundamentals of menu planning / | GC TX 911.3.P4 .B64 2007 Human resource management in the hospitality industry : an introductory guide / | GC TX 911.3.P4 .D48 2004 Developing hospitality properties and facilities / |
Includes index.
Part 1. Review of basic math fundamentals -- Part 2. Math essentials in food preparation -- Part 3. Math essentials in food service recordkeeping -- Part 4. Essentials of managerial math
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