Book reviews in this article:INVENTORY CONTROL SYSTEMS IN FOODSERVICE ORGANIZATIONS. Programmed Study Guide, 1st Ed.I.Y. KIM, F.H. FINLEY and A.M. FANSLOW.ADVANCED PROFESSIONAL COOKING. Wayne Gisslen.FOOD PREPARATION STUDY COURSE: QUANTITY PREPARATION AND SCIENTIFIC PRINCIPLES. Lynne Baltzer and Shirley A. Gilmore.FOODSERVICE MARKETING FOR THE 90's. Feltemstein.MICROWAVE COOKING AND PROCESSING; ENGINEERING FUNDAMENTALS FOR THE FOOD SCIENTIST. Dr. Charles R. Buffler, Ph.D.