Foundations of Cost Control, 1st edition

Chapter 1: Introduction to Cost Control
Chapter 2: Basic Math
Chapter 3: Unit and Recipe Conversions
Chapter 4: Yields
Chapter 5: Recipe Costing
Chapter 6: Calculating Sales Price and Food Cost
Chapter 7: Beverage Control
Chapter 8: Control through the Purchasing Process
Chapter 9: Receiving, Storage, and Issuing Control
Chapter 10: Employee Organization and Scheduling
Chapter 11: Labor Management and Control
Chapter 12: Revenue Prediction
Chapter 13: Revenue Management
Chapter 14: Income Statements and Budgets
Chapter 15: A Discussion of Other Expenses