HOME > 상세정보

상세정보

Math principles for food service occupations 4th ed

Math principles for food service occupations 4th ed (1회 대출)

자료유형
단행본
개인저자
Strianese, Anthony J. Strianese, Pamela P. Haines, Robert G.
서명 / 저자사항
Math principles for food service occupations / Anthony J. Strianese and Pamela P. Strianese.
판사항
4th ed.
발행사항
[Albany, N.Y.] :   Delmar,   c2001.  
형태사항
xxiii, 353 p. : ill. ; 28 cm.
ISBN
0766813177
일반주기
Rev. ed. of : Math principles for food service occupations / Anthony J. Strianese. 3rd ed. c1996.  
Includes index.  
일반주제명
Food service -- Mathematics.
000 01000pamuu2200277 a 4500
001 000000720201
005 20011011111523
008 000413s2001 nyua 001 0 eng
010 ▼a 00030682
020 ▼a 0766813177
040 ▼a DLC ▼c DLC ▼d YDX ▼d 211009
049 1 ▼l 121055265 ▼f 과학
050 0 0 ▼a TX911.3.M33 ▼b S75 2001
082 0 0 ▼a 647.95/01/513 ▼2 21
090 ▼a 647.9501513 ▼b S916m4
100 1 ▼a Strianese, Anthony J.
245 1 0 ▼a Math principles for food service occupations / ▼c Anthony J. Strianese and Pamela P. Strianese.
250 ▼a 4th ed.
260 ▼a [Albany, N.Y.] : ▼b Delmar, ▼c c2001.
300 ▼a xxiii, 353 p. : ▼b ill. ; ▼c 28 cm.
500 ▼a Rev. ed. of : Math principles for food service occupations / Anthony J. Strianese. 3rd ed. c1996.
500 ▼a Includes index.
650 0 ▼a Food service ▼x Mathematics.
700 1 ▼a Strianese, Pamela P.
700 1 ▼a Haines, Robert G. ▼t Math principles for food service occupations

소장정보

No. 소장처 청구기호 등록번호 도서상태 반납예정일 예약 서비스
No. 1 소장처 과학도서관/Sci-Info(2층서고)/ 청구기호 647.9501513 S916m4 등록번호 121055265 도서상태 대출가능 반납예정일 예약 서비스 B M

컨텐츠정보

책소개

Virtually all decisions made in the food service industry are based on mathematical calculations. This volume is a practical worktext providing the principles of mathematics necessary for continued success in this industry.


정보제공 : Aladin

목차


CONTENTS

Foreword = ⅶ

Preface = ⅸ

Acknowledgments = xi

Pretest : Math Skills = xiv

PARTⅠ THE CALCULATOR = 1

 Chapter 1 Using the Calculator = 3

PART Ⅱ REVIEW OF BASIC MATH FUNDAMENTALS = 17

 Chapter 2 Numbers, Symbols of Operations, and the Mill = 18

 Chapter 3 Addition, Subtraction, Multiplication, and Division = 25

 Chapter 4 Fractions, Decimals, Ratios, and Percents = 47

PART Ⅲ MATH ESSENTIALS IN FOOD PREPARATION = 69

 Chapter 5 Weights and Measures = 71

 Chapter 6 Portion Control = 88

 Chapter 7 Converting and Yielding Recipes = 114

 Chapter 8 Production and Baking Formulas = 125

 Chapter 9 Using the Metric System of Measure = 136

PART Ⅳ MATH ESSENTIALS IN FOOD SERVICE RECORDKEEPING = 149

 Chapter 10 Daily Production Reports = 151

 Chapter 11 Purchasing and Receiving = 165

 Chapter 12 Computer Applications in Food Service Operations = 176

 Chapter 13 Waiting Tables, Guest Checks, and Tipping = 190

PART Ⅴ ESSENTIALS OF MANAGERIAL MATH = 205

 Chapter 14 Daily Cash Reports and Bank Deposits = 207

 Chapter 15 Recipe and Food Costing = 221

 Chapter 16 Pricing the Menu = 234

 Chapter 17 Inventory Procedures = 253

 Chapter 18 Financial Statements = 277

 Chapter 19 Personal Taxes and Payroll = 292

 Chapter 20 Simple and Compound Interest = 313

Posttest : Math Skills = 326

Appendix A = 337

Glossary = 339

Index = 347



관련분야 신착자료