Modern Foodservice Purchasing-Student Workbook
Author | : |
Publisher | : |
Total Pages | : |
Release | : 2008-01 |
Genre | : |
ISBN | : 9781418039684 |
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Author | : |
Publisher | : |
Total Pages | : |
Release | : 2008-01 |
Genre | : |
ISBN | : 9781418039684 |
Author | : Andrew H. Feinstein |
Publisher | : Wiley Global Education |
Total Pages | : 258 |
Release | : 2015-01-22 |
Genre | : Business & Economics |
ISBN | : 0470531800 |
Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. It contains sections on "Purchasing Technology" that explains purchasing lingo beyond the scope of the book as well as illustrating different tools used in purchasing. This book is written in a unique conversational style that makes purchasing an accessible subject.
Author | : Educational Foundation (National Restaurant Association) |
Publisher | : |
Total Pages | : 107 |
Release | : 1995 |
Genre | : Food service management |
ISBN | : 9781883904470 |
Author | : Andrew H. Feinstein |
Publisher | : Wiley |
Total Pages | : 156 |
Release | : 2004-10-05 |
Genre | : Business & Economics |
ISBN | : 9780471693147 |
Fully updated to keep pace with a rapidly changing technological environment The swift-moving technology revolution continues to transform the practices and procedures involved in purchasing for the hospitality industry, even as essential principles remain unchanged. Now, the cornerstone volume that set the standard for how hospitality purchasing is taught at universities, colleges, and culinary schools addresses the latest technological tools used in the industry today. As always, Purchasing: Selection and Procurement for the Hospitality Industry, Sixth Edition retains the exceptional coverage that has made it the classic in its field, with in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food, furniture, fixtures, and equipment. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products are fully updated with the latest standards and trends. Purchasing is important reading for students in hospitality, restaurant management, and culinary arts programs. This easy-to-use guide is also an excellent resource for professionals in food service and lodging operations who conduct training courses on purchasing goods and hospitality services.
Author | : Robert A. Ulm |
Publisher | : Prentice Hall |
Total Pages | : 0 |
Release | : 1994 |
Genre | : Food service |
ISBN | : 9780024221018 |
Shows how to purchase for the requirements of a business in the most common menu situations. Focuses on how to determine quantities needed and how to physically carry out the act of purchasing. Discusses menu types, methods of gathering history, and the refined status of food supplies needed. Also discusses various methods of forecasting, adjustments that need to be made to the forecast, and how to call in an order.
Author | : Francis T. Lynch |
Publisher | : Wiley Global Education |
Total Pages | : 321 |
Release | : 2011-08-24 |
Genre | : Business & Economics |
ISBN | : 111813771X |
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
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 | : Garlough |
Publisher | : |
Total Pages | : |
Release | : 2007-07 |
Genre | : |
ISBN | : 9781428356436 |
Author | : Lynne Nannen Robertson |
Publisher | : Wiley-Blackwell |
Total Pages | : 151 |
Release | : 1994-03-31 |
Genre | : Technology & Engineering |
ISBN | : 9780813814636 |
Teaches accounting methods and knowledge of product specifications necessary for successful foodservice operation. In this time of high costs, administrators are looking at every possible way to economize without adversely affecting foodservice quality and the welfare of those served. Purchasing techniques can be very useful in maximizing the resources of the dietary department. This book will assist you in learning accounting procedures and product specifications that will be needed by the competent purchaser in performing the duties necessary to provide optimum purchasing decisions basic to a successful foodservice operation. The foods included are those used in most foodservice departments. No attempt has been made to cover all foods available. Useful for any level - written to be understood by all. The book has been organized to simplify a rather complex subject. It is hoped that this information will serve as a tool for making improvements in the purchasing function of foodservice departments.
Author | : John M. Stefanelli |
Publisher | : Wiley |
Total Pages | : 0 |
Release | : 1997-08-22 |
Genre | : Business & Economics |
ISBN | : 9780471413080 |
This introduction to purchasing in the hospitality industry covers distribution systems, supplier channels, price and payment, ordering procedures, storage and security, and specification for food and nonfood items.