Culinary calculations / Terri Jones.
Call number: 647.950151 J80C 2004 Material type:
BookPublisher: New Jersey : John wiley & Sons, 2004Edition: 1st edDescription: 198 p. : ill ; 28 cmISBN: 0471226262 :Subject(s): Food service -- MathematicsDDC classification: 647.950151 J80C 2004
Contents:
Introduction to basic mathematics -- Units of measure -- The purchasing function and its relationship to cost -- Food-product groups -- Inventory management -- Productory planning and control -- Menu pricing -- Labor cost and control techniques -- Simplified mathematics and computers in food service
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สำนักวิทยบริการ (Center) ชั้น 7 หนังสือทั่วไปภาษาอังกฤษ 000-900 | 647.950151 J80C 2004 (Browse shelf(Opens below)) | 1 | Available | 2000067716 |
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| 647.95 L776R 1994 Restaurant service : | 647.95 M383F 1994 From turnover to teamwork : | 647.95 S283R 1993 Management by menu / | 647.950151 J80C 2004 Culinary calculations / | 647.950289 L856Q 1996 Quantity food sanitation / | 647.9506 B738M 1987 Hospitality industries / | 647.95068 B832H 1981 How to start a successful restaurant :ban entrepreneur's guide / |
Index.
Introduction to basic mathematics -- Units of measure -- The purchasing function and its relationship to cost -- Food-product groups -- Inventory management -- Productory planning and control -- Menu pricing -- Labor cost and control techniques -- Simplified mathematics and computers in food service
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