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Author: Cram101 Textbook Reviews
Publisher: Academic Internet Pub Incorporated
ISBN: 9781614613107
Category : Business & Economics
Languages : en
Pages : 68
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Book Description
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: Cram101 Textbook Reviews
Publisher: Academic Internet Pub Incorporated
ISBN: 9781614613107
Category : Business & Economics
Languages : en
Pages : 68
Get Book Here
Book Description
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: Robert Garlough
Publisher:
ISBN: 9781111128371
Category : Food service management
Languages : en
Pages : 864
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Book Description
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
ISBN: 9781418039646
Category : Business & Economics
Languages : en
Pages : 864
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Book Description
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: Andrew H. Feinstein
Publisher: John Wiley & Sons
ISBN: 0470292164
Category : Business & Economics
Languages : en
Pages : 257
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Book Description
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: Garlough
Publisher:
ISBN: 9781428356436
Category :
Languages : en
Pages :
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Book Description
Author: David K. Hayes
Publisher: Pearson
ISBN:
Category : Business & Economics
Languages : en
Pages : 418
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Book Description
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."
Author: Ronald F. Cichy
Publisher: Educational Institute
ISBN: 9780133097238
Category :
Languages : en
Pages : 0
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Book Description
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:
Publisher:
ISBN: 9781418039684
Category :
Languages : en
Pages :
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Book Description
Author: Lynne Nannen Robertson
Publisher: Iowa State Press
ISBN: 9780813814612
Category : Technology & Engineering
Languages : en
Pages : 157
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Book Description
This book is designed to teach accounting procedures and product specifications that are needed by the competent purchaser in order to make optimum purchasing decisions basic to a successful food service operation. It may be used by any level of food service personnel that is involved with any phase of the purchasing process. Preferably, the book should be used with the guidance and direction of a dietitian or instructor, but any interested employee working alone should benefit from the information. The self-instruction technique presents information in brief, easy steps. As new products are introduced, they are explained. Comprehension is tested by fill-in questions with answers. These topics are covered: the philosophy of purchasing; accounting procedures; beef; pork; lamb; fish and seafood; poultry; eggs; dairy products and alternatives; cheese; fresh fruits; canned, frozen, and dried fruits; fresh vegetables; canned, frozen, and dried vegetables; cereal products; spices, herbs, and flavorings; sweetening agents; beverages; and receiving and storage. (YLB)
Author: Garlough
Publisher:
ISBN: 9781418039653
Category :
Languages : en
Pages :
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Book Description
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.
