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ประเภทวัสดุ
หนังสือ
| ชื่อเรื่อง | Math principles for food service occupations / Anthony J. Strianese, Pamela P. Strianese. |
| Dewey Call # | 647.950151 St-M 2012 |
| ผู้แต่ง | Strianese, Anthony J. |
| ผู้แต่งเพิ่มเติม | Strianese, Pamela P. |
| ครั้งที่พิมพ์ | 6th ed. |
| หัวเรื่อง | BUSINESS MATHEMATICS |
| ISBN | 9781111307714 |
| พิมพลักษณ์ | United States of America : Delmar Cengage Learning, 2012 |
| ชื่อเรื่อง | Math principles for food service occupations / Anthony J. Strianese, Pamela P. Strianese. |
| Dewey Call # | 647.950151 St-M 2012 |
| ผู้แต่ง | Strianese, Anthony J. |
| ผู้แต่งเพิ่มเติม | Strianese, Pamela P. |
| ครั้งที่พิมพ์ | 6th ed. |
| ISBN | 9781111307714 |
| พิมพลักษณ์ | United States of America : Delmar Cengage Learning, 2012 |
| เนื้อหา | Using the calculator -- Numbers, symbols of operations, and the mill -- Addition, subtraction, multiplication, and division -- Fractions, decimals, ratios, and percents -- Weights and measures -- Using the metric system of measure -- Portion control -- Converting recipes, yields, and baking formulas -- Food, recipe, and labor costing -- Determining cost percentages and pricing the menu -- Inventory procedures and controlling costs -- Purchasing and receiving -- Daily production reports and beverage costs -- Front of the house and managerial mathematical operations -- Personal taxes, payroll, and financial statements |
| หัวเรื่อง | BUSINESS MATHEMATICS |
| ลักษณะทางกายภาพ | 373 p. :ill. |
| LDR | | 01264nam a2200205 4500 |
| 005 | | 20180520110752.0 |
| 008 | | 180520s xxua ||| | eng d |
| 020 | __ | ‡a9781111307714‡c3320 |
| 040 | __ | ‡aSongkhla Rajabhat University |
| 082 | 04 | ‡a647.950151‡bSt-M 2012 |
| 100 | 1_ | ‡aStrianese, Anthony J. |
| 245 | 10 | ‡aMath principles for food service occupations /‡cAnthony J. Strianese, Pamela P. Strianese. |
| 250 | __ | ‡a6th ed. |
| 260 | __ | ‡aUnited States of America :‡bDelmar Cengage Learning,‡c2012 |
| 300 | __ | ‡a373 p. :‡bill. |
| 505 | 0_ | ‡aUsing the calculator -- Numbers, symbols of operations, and the mill -- Addition, subtraction, multiplication, and division -- Fractions, decimals, ratios, and percents -- Weights and measures -- Using the metric system of measure -- Portion control -- Converting recipes, yields, and baking formulas -- Food, recipe, and labor costing -- Determining cost percentages and pricing the menu -- Inventory procedures and controlling costs -- Purchasing and receiving -- Daily production reports and beverage costs -- Front of the house and managerial mathematical operations -- Personal taxes, payroll, and financial statements |
| 650 | _0 | ‡aBUSINESS MATHEMATICS |
| 700 | 1_ | ‡aStrianese, Pamela P. |
| 850 | __ | ‡aSKRU |
|