Cost control is the subject of this eight-lesson, three-test food service training manual. Lesson 1 deals with financial accountability and includes 17 handouts, ranging from sample balance to quarterly report sheets. Lesson 2 focuses on budgeting principles, and lesson 3 on labor controls. Professional purchasing, receiving, and inventorying procedures are outlined in lesson 5, while lessons 6 and 7 address menu and internal security controls. Lesson 9 deals with the importance of internal security in controlling cash and non-food supplies, and lesson 10 with energy, utilities, and purchased services controls. Lessons 4, 8, and 11 comprise a set of progress tests covering materials in the substantive lessons. Class activities, further references, and appendixes are included in the manual. (KS)