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Chapter 1 Sanitation

Chapter 2 - Receipt, Inspection, Expenditure, and Storage of Food Items

Chapter 3 - Accounting

Chapter 4 - FoodService Equipment

Chapter 5 Food Preparation

Chapter 6 Meat, Poultry, and Seafood

Chapter 7 Nutrition and Menu Planning

Chapter 9 Foodservice

Chapter 10 Quarters Afloat and Ashore

Chapter 11 Field Kitchens

Chapter 12 Foodservice Administration

Chapter 13 Foodservice Management

Appendix I - References

Appendix II - Glossary

Index

Assignment Questions


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