Traster, a freelance writer who has worked in the culinary industry and culinary arts education, provides culinary students with a textbook on cost control that begins with culinary math basics that make other cost control equations easier to understand and learn. The text follows the progression of a career from cook to chef to general manager, beginning with discussion of the flow of food in which proper control supports profit generation, then math basics; recipe and unit conversion information for line cooks; tools used by chefs and purchasing managers for yields, recipe costing, sales price determination, special concerns for beverages, and control of purchasing, receiving, storing, and issuing; employee organization, labor management, forecasting, and revenue management concepts for general managers; and aspects important for owners and senior managers, including income statements, budgeting, and expenses beyond food, beverage, and labor. Annotation ©2012 Book News, Inc., Portland, OR (booknews.com)