Math principles for food service occupations
By: Strianese, Anthony J.
Contributor(s): Strianese, Pamela P.
Material type:
BookPublisher: Africa : Delmar, 2001Edition: 4th ed.Description: 353.ISBN: 0766813177.Call No.:
TX911.3 .M33
S774M 2001
Subject(s): FOOD SERVICE -- MATHEMATICS
| Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Main Campus Book Shelves | TX911.3 .M33 S774M 2001 (Browse shelf) | Available | 140920010035 |
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| TX911.3 .M33 J663C Culinary calculations : | TX911.3 .M33 J663C Culinary calculations : | TX911.3 .M33 M322M 1988 Math workbook for foodservice/lodging | TX911.3 .M33 S774M 2001 Math principles for food service occupations | TX911.3 .M45 K583M Menu planning for the hospitality industry / | TX911.3 .M45 K583M Menu planning for the hospitality industry / | TX911.3 .M45 M328F 2001 Fundamentals of menu planning / |
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