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Math principles for food service occupations

By:

Haines, Robert G

Material type: Text

Text

TextPublication details: New York : Delmar Publishers, 1996.Edition: 3rd edDescription: xix, 363 p. ; 20 cmISBN:

827366493

Subject(s):

Food service -- Mathematics

DDC classification:

HRM 650.01 H12m

Online resources:

Click to see Table of Contents

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Higher Education Department Library Circulation Section	HRM 650.01 H12m (Browse shelf(Opens below))	Available		21056
Books	Higher Education Department Library Circulation Section	HRM 650.01 H12m (Browse shelf(Opens below))	Available		21055

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Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available		Next
Previous	HRM 650.01 D63p Principles of food, beverage and labor cost control for hotels and restaurants /	HRM 650.01 D63p Principles of food, beverage and labor cost control for hotels and restaurants /	HRM 650.01 H12m Math principles for food service occupations	HRM 650.01 H12m Math principles for food service occupations	HRM 650.01 Oj7p Practical food and beverage cost control	HRM 650.01 Oj7p Practical food and beverage cost control	HRM 650.01 R64o Operations control and financial management in the food service industry /	Next

Includes index

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