TY  - BOOK
AU  - Garlough,Robert
TI  - Modern food service purchasing
SN  - 9789814336642 [newsprint]
U1  - 642 G233 2011 
PY  - 2011///
CY  - Clifton Park, New York
PB  - Delmar Cengage Learning
KW  - Food service purchasing
KW  - Food service management
N1  - 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
UR  - http://www.loc.gov/catdir/enhancements/fy1606/2009933906-b.html
UR  - http://www.loc.gov/catdir/enhancements/fy1606/2009933906-d.html
UR  - http://www.loc.gov/catdir/enhancements/fy1606/2009933906-t.html
ER  -