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

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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.

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Editorial Reviews

From the Publisher
"I think the chapters are detailed and well organized. The subject matter is appropriately covered and the text easy to read." - Andrea White-McNeil, Master of Hospitality Management (M.H.M.), Assistant Professor, Daytona Beach Community College

"I think the book is very useful because it teaches future food service workers the importance of purchasing and the many facets that are associated with it." - Jacqueline L Baldwin, CEC, District Chef, Sodexho Campus Services, Rensselaer Polytechnic Institute

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Product Details

  • ISBN-13: 9781418039646
  • Publisher: Cengage Learning
  • Publication date: 3/2/2010
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 640
  • Sales rank: 644,458
  • Product dimensions: 8.80 (w) x 11.00 (h) x 1.30 (d)

Meet the Author

Robert Garlough is a Chef Emeritus at The Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, Michigan. He is also a partner of My Chef, Inc., located in Naperville, Illinois, and the author of MODERN FOOD SERVICE PURCHASING. He holds a Masters Degree and has received many culinary awards, including the prestigious CHRIE Chef Herman Breithaupt Award and the ACF National Educator of the Year. Mr. Garlough is an active member of national and international culinary associations and the author of the new culinary text, MODERN FOOD SERVICE PURCHASING.

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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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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted December 30, 2011

    Excellent textbook choice!

    This book meets the requirements for our purchasng class and learning outcomes for our students. Well thought out chapter reviews, pictures, and diagrams make this book very useful. It has good information and it is a book the students actually read.

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  • Posted August 23, 2011

    Wow! Chock full of information

    Speaking as a former Executive Chef, and now longtime employee of the World's largest Broadline Food distribution company, the book hits the mark. It is, by far, the most complete docuementation of Food Service purchasing I have read in my 40 years of experience. This book should be close at hand for evryone involved with Food Service procurement.

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