Specs: The Comprehensive Foodservice Purchasing and Specification Manual / Edition 2 available in Hardcover
- Pub. Date:
A ready resource of the standards by which foods are measured,purchased, and inspectedSPECS: The Foodservice and Purchasing Specification Manual is amust-have reference manual for the standards by which food ismeasured, specified for purchase, and inspected upon delivery toensure that the foodservice operation is getting the value it ispaying for.This new Student Edition is brimming with information on purchasingpolicies, foods, quality controls, and storage and handlingprocedures. Now in a handy, accessible format, it helps studentsand professionals ensure successful purchasing through qualitycontrol by covering: The development of a purchasing system, complete with sample formsfor bids, ordering, receiving, and issuing* Quality controls and federal regulations* Storage and handling procedures* How to differentiate between "high" and "low" qualityproducts* Purchasing policies and information guaranteed to save time andmoney* The diet-conscious culture, including religious dietary laws,reading nutritional labels, increasing food awareness, and how itaffects consumer eating habits* The theory behind specifications: Why do we need specifications? Who develops them? Who uses them?
|Product dimensions:||8.62(w) x 11.34(h) x 1.70(d)|
About the Author
LEWIS REED received a culinary arts degree from Santa Barbara City College, a bachelor of science degree in hotel and restaurant management from Cal Poly Pomona, a master's in hospitality administration from University of Nevada, Las Vegas, and a PhD in education administration from Washington State University. He has taught at Santa Barbara City College, University of Nevada, Las Vegas, and Washington State University. His experience in the hospitality industry includes jobs as a waiter, a purchasing agent, a cook, a chef, a manager, and an owner, all of which contributes to his inside knowledge and appreciation of the industry. He currently owns two restaurants and is a franchisee of a national chain.
Table of Contents
1. Purchasing Policies.
2. Fruits - Fresh and Processed.
4. Dairy Products.
7. Fish and Shellfish.
9. Kosher Products.
10. Convenience Foods.
11. Miscellaneous Groceries.
12. Storage and Handling.
Appendix A: Quality Controls and Federal Regulations.
Appendix B: Food Purchasing Guide.
Appendix C: Purchase Specifications.