Culinary calculations: Simplified math for culinary professionals Jones, Terri.
Publisher: John Wiley and Sons Inc. ; 2004Description: 198 pagesISBN: 0-471-22626-2Subject(s): Food Services -- MathematicsDDC classification: 647.95 J72e 2004| Item type | Current location | Home library | Collection | Call number | Status | Date due | Barcode | Item holds |
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Sibalom | Sibalom MCIR | Main-Circulation | 647.95 J72e 2004 (Browse shelf) | Available | UAMAIN 20996 |
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| 647.95 H23696 2019 3G handy guide : banquet service procedures | 647.95 H33b 2000 Bar service level 1 and 2 | 647.95 H33b 2000 Bar service level 1 and 2 | 647.95 J72e 2004 Culinary calculations: Simplified math for culinary professionals | 647.95 L658 2011 Food service : layout, design and theory | 647.95 P2931 2012 Foodservice management : principles and practices | 647.95 P2931 2012 Foodservice management : principles and practices |
600 Technology (App Sciences)
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