Chemistry and food preparation, a laboratory manual for students of home economics; a series of experiments in elementary chemistry and experimental cookery designed for a scientific approach to the study of food preparation. Basic recipes and methods of combining ingredients are presented, together with variations that suggest the wide applicability of the fundamental principles.

Bibliography: p. 1

Employee evaluation: a review of current methods and a suggested new approach.

"Annotated bibliography": p. 33-39.

Front line cost administration; a factual approach to industrial engineering methods which explain and promote the use of cost administration tactics to the front line administrator, the foreman.

Mode of access: Internet.