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Math Principles for Food Service Occupations - Anthony J. Strianese, Pamela P. Strianese
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Anthony J. Strianese, Pamela P. Strianese:

Math Principles for Food Service Occupations - edition reliée, livre de poche

ISBN: 1435488822

[SR: 447096], Hardcover, [EAN: 9781435488823], Cengage Learning, Cengage Learning, Book, [PU: Cengage Learning], Cengage Learning, MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 explains how to use the calculator. Part 2 reviews basic math fundamentals. The following parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help readers remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation., 2575, Guides, 2572, Job Hunting & Careers, 3, Business & Money, 1000, Subjects, 283155, Books, 2636, Hospitality, Travel & Tourism, 2624, Industries, 3, Business & Money, 1000, Subjects, 283155, Books, 16233451, Service, 2624, Industries, 3, Business & Money, 1000, Subjects, 283155, Books, 7742998011, Managerial, 266117, Accounting, 3, Business & Money, 1000, Subjects, 283155, Books, 13884, Mathematics, 226699, Applied, 226700, Geometry & Topology, 13942, History, 13944, Infinity, 13955, Mathematical Analysis, 13957, Matrices, 13961, Number Systems, 13965, Popular & Elementary, 226698, Pure Mathematics, 13979, Reference, 13981, Research, 13985, Study & Teaching, 13989, Transformations, 13991, Trigonometry, 75, Science & Math, 1000, Subjects, 283155, Books

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Math Principles for Food Service Occupations - Anthony J. Strianese, Pamela P. Strianese
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Anthony J. Strianese, Pamela P. Strianese:

Math Principles for Food Service Occupations - edition reliée, livre de poche

ISBN: 1435488822

[SR: 447096], Hardcover, [EAN: 9781435488823], Cengage Learning, Cengage Learning, Book, [PU: Cengage Learning], Cengage Learning, MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 explains how to use the calculator. Part 2 reviews basic math fundamentals. The following parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help readers remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation., 2575, Guides, 2572, Job Hunting & Careers, 3, Business & Money, 1000, Subjects, 283155, Books, 2636, Hospitality, Travel & Tourism, 2624, Industries, 3, Business & Money, 1000, Subjects, 283155, Books, 16233451, Service, 2624, Industries, 3, Business & Money, 1000, Subjects, 283155, Books, 7742998011, Managerial, 266117, Accounting, 3, Business & Money, 1000, Subjects, 283155, Books, 13884, Mathematics, 226699, Applied, 226700, Geometry & Topology, 13942, History, 13944, Infinity, 13955, Mathematical Analysis, 13957, Matrices, 13961, Number Systems, 13965, Popular & Elementary, 226698, Pure Mathematics, 13979, Reference, 13981, Research, 13985, Study & Teaching, 13989, Transformations, 13991, Trigonometry, 75, Science & Math, 1000, Subjects, 283155, Books

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Math Principles for Food Service Occupations - Strianese, Anthony J. / Strianese, Pamela P.
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Math Principles for Food Service Occupations - livre d'occasion

ISBN: 9781435488823

ID: 10280852

MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 explains how to use the calculator. Part 2 reviews basic math fundamentals. The following parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help readers remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation. Math Principles for Food Service Occupations Strianese, Anthony J. / Strianese, Pamela P., Cengage Learning

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Math Principles for Food Service Occupations - Anthony J. Strianese; Pamela P. Strianese
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Anthony J. Strianese; Pamela P. Strianese:
Math Principles for Food Service Occupations - livre d'occasion

ISBN: 1435488822

ID: 7626979

MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 explains how to use the calculator. Part 2 reviews basic math fundamentals. The following parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help readers remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and accounting,business and finance,business and investing,business mathematics,cooking,guides,hospitality travel and tourism,industries and professions,job hunting and careers,managerial Job Hunting & Careers, Delmar Publishers Inc

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Math Principles for Food Service Occupations - Strianese, Anthony J./ Strianese, Pamela P.
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Strianese, Anthony J./ Strianese, Pamela P.:
Math Principles for Food Service Occupations - nouveau livre

ISBN: 1435488822

ID: 1435488822

[PU: Cengage Learning]

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Détails sur le livre
Math Principles for Food Service Occupations
Auteur:

Strianese, Anthony J.; Strianese, Pamela P.

Titre:

Math Principles for Food Service Occupations

ISBN:

1435488822

Informations détaillées sur le livre - Math Principles for Food Service Occupations


EAN (ISBN-13): 9781435488823
ISBN (ISBN-10): 1435488822
Version reliée
Date de parution: 2011
Editeur: CENGAGE LEARNING
373 Pages
Poids: 1,016 kg
Langue: eng/Englisch

Livre dans la base de données depuis 01.10.2012 02:48:11
Livre trouvé récemment le 07.11.2016 20:23:51
ISBN/EAN: 1435488822

ISBN - Autres types d'écriture:
1-4354-8882-2, 978-1-4354-8882-3

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