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Modern Food Service Purchasing Business Essentials to Procurement
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Table of Contents
|The Purchasing Function|
|The Market and Distribution Systems|
|Multi-Dimensional Nature of Food Related Decisions|
|Modern Application of Food Service|
|Measuring and Packaging|
|Receiving, Storing and the Storeroom Structure|
|Issuing and Financial Management|
|Herbs, Spices and Flavoring Agents|
|Groceries and Bakery Supplies|
|Meats and Offal|
|Fish and Shellfish|
|Fruits and Vegetables|
|Dairy and Eggs|
|Purchased Breads and Desserts|
|Supplies, Capital Equipment, Cookware and Linen|
|Table of Contents provided by Publisher. All Rights Reserved.|