Top
| Introduction of Purchasing | |
| The Patron Sphere | |
| The Markets | |
| Supplier Selection, Specifications, and Steps in Purchasing | |
| Getting the Goods | |
| The Computer in Purchasing | |
| Meat | |
| Poultry and Eggs | |
| Marine Products | |
| Fresh Produce | |
| Processed Foods | |
| Dairy Products | |
| Groceries | |
| Alcoholic Beverages | |
| Nonfood Supplies | |
| Purchasing Contract Services | |
| The Law of Purchasing | |
| General Storage Requirements for Foodstuffs | |
| Economic Order Quantity | |
| Formulas for Calculating Yield Grades of Meat | |
| IMPS Tables Other than Fresh Beef and the Division of Beef into Wholesale Cuts | |
| Servings per Pound of Uncooked Meat | |
| Amounts to Order Processed Food | |
| Fish and Shellfish Docked from American Waters | |
| Bibliography | |
| Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
