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Modern food service purchasing / Robert Garlough.

By: Publisher: Clifton Park, New York : Delmar Cengage Learning, c2011Description: 696 pages : illustrations ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9789814336642 [newsprint]
  • 1418039640
Subject(s): DDC classification:
  • 642 G233 2011
Online resources:
Contents:
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
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Holdings
Item type Current library Call number Status Date due Barcode
Reference Reference Graduate School Library Annex 642 G233 2011 (Browse shelf(Opens below)) Available UC12-000002675
Reference Reference Graduate School Library Annex 642 G233 2011 (Browse shelf(Opens below)) Available UC12-000002915

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

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