Modern food service purchasing /
Garlough, Robert, 1954-
Modern food service purchasing / Robert Garlough. - Clifton Park, New York : Delmar Cengage Learning, c2011. - 696 pages : illustrations ; 29 cm.
Includes bibliographical references (pages 607-614) and index.
Chapter one The purchasing function: An overview -- Chapter two Food laws and market and distribution systems -- Chapter three Practical considerations for buying decisions -- Chapter four Modern application of food science -- Chapter five Measuring and packaging for preservation, sale, and distribution -- Chapter six The ingredient process -- Chapter seven The storeroom -- Chapter eight Receiving, storing, and issuing -- Chapter nine Cost control measures for food service operations -- Chapter ten Security issues with vendors, employees, and customers -- Chapter eleven Herbs, spices, minerals, and flavoring agents -- Chapter twelve Bakery supplies -- Chapter thirteen Meats and offal -- Chapter fourteen Poultry and game -- Chapter fifteen Fish and shellfish -- Chapter sixteen Fruits -- Chapter seventeen Vegetables -- Chapter eighteen Eggs, diary, and cheese -- Chapter nineteen Vegetarian and special dietary products -- Chapter twenty Beverages -- Chapter twenty one Postscript: Fruits thoughts on food service
English
9789814336642 [newsprint] 1418039640
2009933906
Food service purchasing.
Food service management.
642 G233 2011
Modern food service purchasing / Robert Garlough. - Clifton Park, New York : Delmar Cengage Learning, c2011. - 696 pages : illustrations ; 29 cm.
Includes bibliographical references (pages 607-614) and index.
Chapter one The purchasing function: An overview -- Chapter two Food laws and market and distribution systems -- Chapter three Practical considerations for buying decisions -- Chapter four Modern application of food science -- Chapter five Measuring and packaging for preservation, sale, and distribution -- Chapter six The ingredient process -- Chapter seven The storeroom -- Chapter eight Receiving, storing, and issuing -- Chapter nine Cost control measures for food service operations -- Chapter ten Security issues with vendors, employees, and customers -- Chapter eleven Herbs, spices, minerals, and flavoring agents -- Chapter twelve Bakery supplies -- Chapter thirteen Meats and offal -- Chapter fourteen Poultry and game -- Chapter fifteen Fish and shellfish -- Chapter sixteen Fruits -- Chapter seventeen Vegetables -- Chapter eighteen Eggs, diary, and cheese -- Chapter nineteen Vegetarian and special dietary products -- Chapter twenty Beverages -- Chapter twenty one Postscript: Fruits thoughts on food service
English
9789814336642 [newsprint] 1418039640
2009933906
Food service purchasing.
Food service management.
642 G233 2011