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Modern Food Service Purchasing: Business Essentials to Procurement / Edition 1
     

Modern Food Service Purchasing: Business Essentials to Procurement / Edition 1

by Robert B Garlough
 

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ISBN-10: 1418039640

ISBN-13: 9781418039646

Pub. Date: 03/02/2010

Publisher: Cengage Learning


Modern Foodservice Purchasing combines the requisite information on foodservice purchasing and storeroom operations, along with financial stewardship. This comprehensive resource brings the four most important foundations in foodservice purchasing under one cover: market and distribution systems, storeroom operations, cost controls and comprehensive product

Overview


Modern Foodservice Purchasing combines the requisite information on foodservice purchasing and storeroom operations, along with financial stewardship. This comprehensive resource brings the four most important foundations in foodservice purchasing under one cover: market and distribution systems, storeroom operations, cost controls and comprehensive product information. In addition, this book covers present-day issues like theft and security, legal and regulatory compliance, and scientific applications like aquaculture and genetically modified organisms (GMOs). This text is packed with useful charts and color photos of the most frequently used products in foodservice. Perfect for use by chefs and culinary educators alike, it's a must have for any serious culinary professional's personal library.

Product Details

ISBN-13:
9781418039646
Publisher:
Cengage Learning
Publication date:
03/02/2010
Edition description:
New Edition
Pages:
640
Sales rank:
1,172,011
Product dimensions:
8.80(w) x 11.00(h) x 1.30(d)

Table of Contents


Part I. Procurement: Dynamics of Food Service Purchasing. 1. The Purchasing Function: An Overview. 2. Food Laws and the Market and Distribution Systems. 3. Practical Considerations for Buying Decisions 4. Modern Applications of Food Science. Part II. Purchasing Management: Mastering the Storeroom. 5. Measuring and Packaging for Preservation, Sale, and Distribution. 6. The Ingredient Process. 7. The Physical Storeroom. 8. Receiving, Storing, and Issuing. 9. Cost Control Measures for Food Service Operations. 10. Security Issues with Vendors, Employees and Customers. Part III. The Commodities: Developing Product Knowledge. 11. Herbs, Spices, Minerals, and Flavoring Agents. 12. Bakery Supplies. 13. Meats and Offal. 14. Poultry and Game. 15. Fish and Shellfish. 16. Fruits. 17. Vegetables. 18. Eggs, Dairy, and Cheese. 19. Vegetarian and Special Dietary Products. 20. Beverages. 21. Postscript: Futurist Thoughts on Food Service Appendix A. Financial and Cost Control Formulas. Appendix B. Standard Measurement Conversions. Appendix C. Approximate Ingredient Volume to Weight Equivalents. Appendix D. Management Checklists. Appendix E. Cost Control Forms. Appendix F. Food Service Industry Resources. Appendix G. State Alcohol Control Boards. Appendix H. Hospitality Professional Organizations. Appendix I. Commodity Organizations.

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