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| Author | : Robert Garlough |
| Publisher | : |
| Total Pages | : 864 |
| Release | : 2010-04-02 |
| Genre | : Food service management |
| ISBN | : 9781111128371 |
Download Modern Food Service Purchasing Book in PDF, ePub and Kindle
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 | : Robert B Garlough |
| Publisher | : Cengage Learning |
| Total Pages | : 864 |
| Release | : 2010-03-02 |
| Genre | : Business & Economics |
| ISBN | : 9781418039646 |
Download Modern Food Service Purchasing: Business Essentials to Procurement Book in PDF, ePub and Kindle
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 |
Download Outlines and Highlights for Modern Food Service Purchasing Book in PDF, ePub and Kindle
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 | : |
| Publisher | : |
| Total Pages | : |
| Release | : 2008-01 |
| Genre | : |
| ISBN | : 9781418039684 |
Download Modern Foodservice Purchasing-Student Workbook Book in PDF, ePub and Kindle
| Author | : Garlough |
| Publisher | : |
| Total Pages | : |
| Release | : 2007-07 |
| Genre | : |
| ISBN | : 9781428356436 |
Download Modern Foodservice Purchasing Sample Chapter Book in PDF, ePub and Kindle
| Author | : Andrew H. Feinstein |
| Publisher | : John Wiley & Sons |
| Total Pages | : 257 |
| Release | : 2009-10-27 |
| Genre | : Business & Economics |
| ISBN | : 0470292164 |
Download Purchasing for Chefs Book in PDF, ePub and Kindle
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 | : Robert A. Ulm |
| Publisher | : Prentice Hall |
| Total Pages | : 0 |
| Release | : 1994 |
| Genre | : Food service |
| ISBN | : 9780024221018 |
Download How Much to Buy Book in PDF, ePub and Kindle
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 | : Garlough |
| Publisher | : |
| Total Pages | : |
| Release | : 2008-01 |
| Genre | : |
| ISBN | : 9781418039653 |
Download Modern Foodservice Purchasing-Iml Book in PDF, ePub and Kindle
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 | : Ronald F. Cichy |
| Publisher | : Educational Institute |
| Total Pages | : 0 |
| Release | : 2012-05-30 |
| Genre | : |
| ISBN | : 9780133097238 |
Download Purchasing for Food Service Operations Book in PDF, ePub and Kindle
This textbook teaches the latest thinking in purchasing, guided by a review committee of food purchasing professionals from restaurants, hotels, and on-site/managed services organizations. The book focuses on value-added purchasing strategies and techniques that go beyond a basic product specification approach. Readers will learn how the purchasing control point is a vital element in the food distribution chain from the source and manufacturers to the guest at the table. It covers the latest in e-purchasing, addresses trends in purchasing and product, and features vital information on security, food safety, and ethics from both the distributor's and operator's perspectives.
| Author | : Lewis Reed |
| Publisher | : Wiley |
| Total Pages | : 0 |
| Release | : 1993-03-10 |
| Genre | : Business & Economics |
| ISBN | : 9780471284246 |
Download Specs Book in PDF, ePub and Kindle
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?
