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	Culinary Math Free preview textbooks
	Yields, Food Costing and Purchasing Free preview textbooks
	Purchasing for Chefs Free preview textbooks
	Purchasing for Chefs PowerPoint Presentations
	Using Math in Foodservice Operations A topical tutorial
	The Chef as a Supervisor A topical tutorial
	Supervision A topical tutorial
	Cost and Sales Concepts A topical tutorial
	The Concept of Selection and Procurement A topical tutorial
	Managing Revenue and Expenses A topical tutorial
	Menu Planning A topical tutorial
	Stickability: Work Like a Champion A topical tutorial
	Cleaning, Sanitizing, and Maintaining Equipment A topical tutorial
	Workstations in the Professional Kitchen A textbook chapter
	Principles of Food, Beverage, and Labor Cost Controls PowerPoint presentations
	Purchasing for Chefs PowerPoint presentations