Modern Food Service Purchasing Business Essentials to Procurement
Modern Foodservice Purchasing combines the requisite information on foodservice purchasing and storeroom operations, along with financial stewardship. This comprehensive resource brings the four most important foundations in foodservice purchasing More...
Buy it from:
Rent it from:
List Price: $115.95
Publisher: Delmar Cengage Learning
Size: 8.50" wide x 11.00" long x 1.25" tall
Modern Foodservice Purchasing combines the requisite information on foodservice purchasing and storeroom operations, along with financial stewardship. This comprehensive resource brings the four most important foundations in foodservice purchasing under one cover: market and distribution systems, storeroom operations, cost controls and comprehensive product information. In addition, this book covers present-day issues like theft and security, legal and regulatory compliance, and scientific applications like aquaculture and genetically modified organisms (GMOs). This book is packed with useful charts and color photos of the most frequently used products in foodservice. Perfect for use by chefs and culinary educators alike, it?s a must have for any serious culinary professional?s personal library.
Robert B. Garlough is a Chef Emeritus at The Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, Michigan. He is also a Partner of My Chef, Inc., located in Naperville, Illinois.
Michel Suas is an internationally known baking and pastry chef and founder of the San Francisco Baking Institute. In 2002 he was recognized by the Bread Bakers Guild of America and awarded the prestigious Golden Baguette award for his talent and dedication to the art of professional pastry and artisan bread baking.
|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|