Modern Food Service Purchasing Business Essentials to Procurementby Garlough, Robert B
Delmar Cengage Learning
Complimentary 7-Day eTextbook Access
When you rent or buy this book, you will receive complimentary 7-day online access to the eTextbook version from your PC, Mac, tablet, or smartphone. Feature not included on Marketplace Items.
Questions About This Book?
Why should I rent this book?
Renting is easy, fast, and cheap! Renting from eCampus.com can save you hundreds of dollars compared to the cost of new or used books each semester. At the end of the semester, simply ship the book back to us with a free UPS shipping label! No need to worry about selling it back.
How do rental returns work?
Returning books is as easy as possible. As your rental due date approaches, we will email you several courtesy reminders. When you are ready to return, you can print a free UPS shipping label from our website at any time. Then, just return the book to your UPS driver or any staffed UPS location. You can even use the same box we shipped it in!
What version or edition is this?
This is the 1st edition with a publication date of 3/2/2010.
What is included with this book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
- The Used copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included.
- The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.
- The eBook copy of this book is not guaranteed to include any supplemental materials. Typically only the book itself is included.
MODERN FOOD SERVICE PURCHASING is designed specifically to provide culinary arts professionals with current, in-depth coverage of the essential concepts of purchasing, storeroom operations, and financial stewardship. This comprehensive resource brings together under one cover the four fundamentals of contemporary food service purchasing: Market and distribution systems Storeroom operations Cost controls Product information Delivering a chef-focused overview of financial management and the formulas used to control a successful business, Modern Food Service Purchasing explains in detail how to set up a successful storeroom operation while providing chefs and buyers with a comprehensive reference that will deliver value for years to come. Extensive color photography, useful charts and forms, and a comprehensive glossary of key terms round out the coverage.
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.|