Modern Food Service Purchasing Business Essentials to Procurement

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  • Edition: 1st
  • Format: Hardcover
  • Copyright: 3/2/2010
  • Publisher: Delmar Cengage Learning

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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

Historical Perspectives
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.

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