2. Units of Measure.
3. The Purchasing Function and its Relationship to Cost.
4. Food Product Group 101: Center of the Plate Items with a High Food Cost; 102: Accompaniments with a Low Food Cost.
5. Inventory Management.
6. Production Planning and Control.
7. Menu Pricing.
8. Labor Cost and Control Techniques.
9. Simplified Mathematics and Computers in Food Service.
Appendix I: Using a Calculator.
Appendix II: Common Item Yields.
Appendix III: Conversion Tables.