Purchasing for Food Service Operations / Edition 1

Purchasing for Food Service Operations / Edition 1

by Ronald F. Cichy, Jeffery D. Elsworth
     
 

This textbook teaches the latest thinking in purchasing, guided by a review committee of food purchasing professionals from restaurants, hotels, and on-site/managed services organizations. The book focuses on value-added purchasing strategies and techniques that go beyond a basic product specification approach. Readers will learn how the purchasing control point is a… See more details below

Overview

This textbook teaches the latest thinking in purchasing, guided by a review committee of food purchasing professionals from restaurants, hotels, and on-site/managed services organizations. The book focuses on value-added purchasing strategies and techniques that go beyond a basic product specification approach. Readers will learn how the purchasing control point is a vital element in the food distribution chain from the source and manufacturers to the guest at the table. It covers the latest in e-purchasing, addresses trends in purchasing and product, and features vital information on security, food safety, and ethics from both the distributor's and operator's perspectives.

Product Details

ISBN-13:
9780866122887
Publisher:
Educational Institute of Am. Hotel & Motel Assoc.
Publication date:
09/28/2007
Edition description:
New Edition

Related Subjects

Table of Contents

Purchasing in the Food Service Distribution Channel

Food Service Operations

Purchasing Systems and Personnel

The Distributor

Buyer-Distributor Relationships

Receiving, Storing, and Inventory Controls

Meat Products: Beef, Pork, Veal, and Lamb

Seafood

Poultry

Dairy Products and Eggs

Produce

Baked Goods and Grocery Items

Beverages

Equipment, Supplies, and Services

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