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Specs: The Comprehensive Foodservice Purchasing and Specification Manual / Edition 2

Specs: The Comprehensive Foodservice Purchasing and Specification Manual / Edition 2

by Lewis Reed


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Product Details

ISBN-13: 9780471284246
Publisher: Wiley
Publication date: 02/28/1993
Edition description: REV
Pages: 720
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.

3. Vegetables.

4. Dairy Products.

5. Eggs.

6. Poultry.

7. Fish and Shellfish.

8. Meat.

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.



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