Modern Foodservice Purchasing Sample Chapter
| Author | : Garlough |
| Publisher | : |
| Total Pages | : |
| Release | : 2007-07 |
| Genre | : |
| ISBN | : 9781428356436 |
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Modern Foodservice Purchasing Sample Chapter PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Modern Foodservice Purchasing Sample Chapter PDF full book. Access full book title Modern Foodservice Purchasing Sample Chapter.
Purchasing for Chefs
| Author | : Andrew H. Feinstein |
| Publisher | : John Wiley & Sons |
| Total Pages | : 257 |
| Release | : 2009-10-27 |
| Genre | : Business & Economics |
| ISBN | : 0470292164 |
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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.
The Book of Yields
| Author | : Francis T. Lynch |
| Publisher | : Wiley Global Education |
| Total Pages | : 321 |
| Release | : 2011-08-24 |
| Genre | : Business & Economics |
| ISBN | : 111813771X |
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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.
Purchasing
| Author | : David K. Hayes |
| Publisher | : Pearson |
| Total Pages | : 418 |
| Release | : 2010 |
| Genre | : Business & Economics |
| ISBN | : |
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With a focus on foodservice operations, this book outlines a ten-step purchasing process and includes product specifications for meats, produce, non-food items and more. Unique coverage is given to make/buy analysis, payment processing and purchasing evaluations. A separate chapter is devoted to purchasing technology and services. Complete with two integrated Buyer s Guides, the book outlines how to manage the purchasing process and identify quality products you want to buy."
Purchasing, Student Workbook
| Author | : Andrew H. Feinstein |
| Publisher | : Wiley |
| Total Pages | : 156 |
| Release | : 2004-10-05 |
| Genre | : Business & Economics |
| ISBN | : 9780471693147 |
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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.
Institutions as Conscious Food Consumers
| Author | : Sapna Elizabeth Thottathil |
| Publisher | : Academic Press |
| Total Pages | : 354 |
| Release | : 2018-08-28 |
| Genre | : Technology & Engineering |
| ISBN | : 0128136189 |
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Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized food system, with long supply chains that are rife with environmental and social problems and growing market concentration in many stages of food production and distribution. Recently, however, non-profit organizations, government agencies, university research institutes, and activists have partnered with institutions to experiment with a wide range of more ethical and sustainable models for food purchasing, also known as values-based procurement. Institutions as Conscious Food Consumers brings together in-depth case studies from several of promising models of institutional food purchasing that aim to be more sustainable, healthy, equitable, and local. With chapters written by a diverse set of authors, including leaders in the food movement and policy researchers, this book: Documents growing interest among non-profit organizations and activists in institutional food interventions through case studies and first-hand experiences; Highlights emerging evidence about how these new procurement models affect agro-food supply chains; and Examines the role of policy and regional or geographic identity in promoting food systems change. Institutions as Conscious Food Consumers makes the case that institutions can use their budgets to change the food system for the better, although significant challenges remain. It is a must read for food systems practitioners, food chain researchers, and foodservice professionals interested in values-based procurement.
Design and Equipment for Restaurants and Foodservice
| Author | : Chris Thomas |
| Publisher | : John Wiley & Sons |
| Total Pages | : 530 |
| Release | : 2013-09-23 |
| Genre | : Technology & Engineering |
| ISBN | : 1118297741 |
Download Design and Equipment for Restaurants and Foodservice Book in PDF, ePub and Kindle
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.
A Modern Guide to Foodservice Equipment
| Author | : Arthur C. Avery |
| Publisher | : |
| Total Pages | : 372 |
| Release | : 1991-09 |
| Genre | : Business & Economics |
| ISBN | : 9780881336238 |
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Food and Beverage Management
| Author | : Bernard Davis |
| Publisher | : Routledge |
| Total Pages | : 412 |
| Release | : 2013-01-11 |
| Genre | : Business & Economics |
| ISBN | : 1136001220 |
Download Food and Beverage Management Book in PDF, ePub and Kindle
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Food Safety for the 21st Century
| Author | : Carol A. Wallace |
| Publisher | : John Wiley & Sons |
| Total Pages | : 496 |
| Release | : 2018-08-08 |
| Genre | : Technology & Engineering |
| ISBN | : 1119053579 |
Download Food Safety for the 21st Century Book in PDF, ePub and Kindle
Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The authors — noted experts in the field — reveal how to design, implement and maintain a stellar food safety programme. The book contains industry best-practices that can help businesses to improve their systems and accelerate the application of world-class food safety systems. The authors outline the key food safety considerations for individuals, businesses and organisations involved in today’s complex global food supply chains. The text contains the information needed to recognise food safety hazards, design safe products and processes and identify and manage effectively the necessary control mechanisms within the food business. The authors also include a detailed discussion of current issues and key challenges in the global food supply chain. This important guide: • Offers a thorough review of the various aspects of food safety and considers how to put in place an excellent food safety system • Contains the information on HACCP appropriate for all practitioners in the world-wide food supply chain • Assists new and existing business to meet their food safety goals and responsibilities • Includes illustrative examples of current thinking and challenges to food safety management and recommendations for making improvements to systems and practices Written for food safety managers, researchers and regulators worldwide, this revised guide offers a comprehensive text and an excellent reference for developing, implementing and maintaining world-class food safety programmes and shows how to protect and defend the food supply chain from threats.
