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| Author | : Garlough |
| Publisher | : |
| Total Pages | : |
| Release | : 2008-01 |
| Genre | : |
| ISBN | : 9781418039653 |
The instructor s Manual serves as an instructional resource and provides teaching tips or guidelines, essay questions, answers to review and test questions, key objectives, glossary, appendices and exercises for content reinforcement.
| Author | : Garlough |
| Publisher | : |
| Total Pages | : |
| Release | : 2007-07 |
| Genre | : |
| ISBN | : 9781428356436 |
| Author | : Robert Garlough |
| Publisher | : |
| Total Pages | : 864 |
| Release | : 2010-04-02 |
| Genre | : Food service management |
| ISBN | : 9781111128371 |
MODERN FOOD SERVICE PURCHASING: BUSINESS ESSENTIALS TO PROCUREMENT, International Edition addresses the needs of the future executive chef by providing in-depth coverage of essential purchasing concepts, storeroom operations, and financial stewardship. This comprehensive resource brings the four most important fundamentals in foodservice purchasing under one cover: market and distribution systems, storeroom operations, cost controls and comprehensive product information. This text offers a chef-focused overview of financial management and the formulas used to control a successful business.
| Author | : |
| Publisher | : |
| Total Pages | : |
| Release | : 2008-01 |
| Genre | : |
| ISBN | : 9781418039684 |
| Author | : Robert B Garlough |
| Publisher | : Cengage Learning |
| Total Pages | : 864 |
| Release | : 2010-03-02 |
| Genre | : Business & Economics |
| ISBN | : 9781418039646 |
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. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
| Author | : Cram101 Textbook Reviews |
| Publisher | : Academic Internet Pub Incorporated |
| Total Pages | : 68 |
| Release | : 2011-04 |
| Genre | : Business & Economics |
| ISBN | : 9781614613107 |
Never HIGHLIGHT a Book Again! Virtually all of the testable terms, concepts, persons, places, and events from the textbook are included. Cram101 Just the FACTS101 studyguides give all of the outlines, highlights, notes, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanys: 9781418039646 .
| Author | : Lewis Reed |
| Publisher | : Wiley |
| Total Pages | : 0 |
| Release | : 1993-03-10 |
| Genre | : Business & Economics |
| ISBN | : 9780471284246 |
A ready resource of the standards by which foods are measured, purchased, and inspected SPECS: The Foodservice and Purchasing Specification Manual is a must-have reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to ensure that the foodservice operation is getting the value it is paying for. This new Student Edition is brimming with information on purchasing policies, foods, quality controls, and storage and handling procedures. Now in a handy, accessible format, it helps students and professionals ensure successful purchasing through quality control by covering: The development of a purchasing system, complete with sample forms for bids, ordering, receiving, and issuing * Quality controls and federal regulations * Storage and handling procedures * How to differentiate between "high" and "low" quality products * Purchasing policies and information guaranteed to save time and money * The diet-conscious culture, including religious dietary laws, reading nutritional labels, increasing food awareness, and how it affects consumer eating habits * The theory behind specifications: Why do we need specifications? Who develops them? Who uses them?
| Author | : Charles T. Bourland |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 224 |
| Release | : 2009-10-31 |
| Genre | : Science |
| ISBN | : 144190624X |
Astronauts, cosmonauts, and a very limited number of people have experienced eating space food due to the unique processing and packaging required for space travel. This book allows anyone with a normal kitchen to prepare space food. Since some of the processing such as freeze dehydration, and packaging cannot be accomplished in the normal kitchen, many of the recipes will not produce the food that would be launched in space, but will prepare food similar to what the astronauts would eat after they had added the water to the food in space. Many of the space foods are prepared to the point of ready to eat, and then frozen and freeze dried. Food preparation in this book stops at the point of ready to eat before the freezing and dehydrating takes place. Recipes in this book are extracted from the NASA food specifications and modified for preparation in a normal kitchen. The book will contain the following chapters: Introduction, Appetizers, Beverages, Bread and Tortillas, Cookies, Sandwiches, Desserts, Main Dishes, Soups and Salads, Vegetables, and Future Space Foods. Interesting tidbits of space food history will be spread throughout the book. Examples like; did NASA invent Tang?, who was the first person to eat in space?, the Gemini sandwich fiasco, why there is no alcohol in U.S. space food systems, astronauts favorite food, etc.
| Author | : Rosanna Fornasiero |
| Publisher | : Springer Nature |
| Total Pages | : 298 |
| Release | : 2020-12-31 |
| Genre | : Technology & Engineering |
| ISBN | : 3030635058 |
This open access book explores supply chains strategies to help companies face challenges such as societal emergency, digitalization, climate changes and scarcity of resources. The book identifies industrial scenarios for the next decade based on the analysis of trends at social, economic, environmental technological and political level, and examines how they may impact on supply chain processes and how to design next generation supply chains to answer these challenges. By mapping enabling technologies for supply chain innovation, the book proposes a roadmap for the full implementation of the supply chain strategies based on the integration of production and logistics processes. Case studies from process industry, discrete manufacturing, distribution and logistics, as well as ICT providers are provided, and policy recommendations are put forward to support companies in this transformative process.
| Author | : P. Patel |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 303 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1461526620 |
The food industry, with its diverse range of products (e.g. short shelf-life foods, modified atmosphere packaged products and minimally processed products) is governed by strict food legislation, and microbiological safety has become a key issue. Legally required to demonstrate 'due diligence', food manufacturers are demanding analytical techniques that are simple to use, cost effective, robust, reliable and can provide results in 'real time'. The majority of current microbiological techniques (classical or rapid), particularly for the analysis of foodborne pathogens, give results that are only of retrospective value and do not allow proactive or reactive measures to be imple mented during modem food production. Rapid methods for microbial analysis need to be considered in the context of modem Quality Assurance (QA) systems. This book addresses microbiologists, biochemists and immunologists in the food industry, the public health sector, academic and research institutes, and manufacturers of kits and instruments. This volume is an up-to-date account of recent developments in rapid food microbiological analysis, current approaches and problems, rapid methods in relation to QA systems, and future perspectives in an intensely active field. P.D.P. Contributors Public Health Laboratory, Royal Preston Hospital, PO Box F.J. Bolton 202, Sharoe Green Lane North, Preston PR2 4HG, UK. D. M. Gibson Ministry of Agriculture, Fisheries and Food, Torry Research Station, 135 Abbey Road, Aberdeen AB9 8DG, Scotland. P.A. Hall Microbiology and Food Safety, Kraft General Foods, 801 Waukegan Road, Glenview, Illinois 60025, USA.
