Modern Food Service Purchasing

Author : Robert B Garlough
Publisher : Cengage Learning
Page : 639 pages
File Size : 52,5 Mb
Release : 2010-03-02
Category : Business & Economics
ISBN : 9781418039646

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Modern Food Service Purchasing: Business Essentials to Procurement by Robert B Garlough Pdf

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 : Robert Garlough
Publisher : Unknown
Page : 864 pages
File Size : 43,6 Mb
Release : 2010-04-02
Category : Food service management
ISBN : 1111128375

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Modern Food Service Purchasing by Robert Garlough Pdf

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 : Garlough
Publisher : Unknown
Page : 128 pages
File Size : 48,6 Mb
Release : 2007-07
Category : Electronic
ISBN : 1428356436

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Modern Foodservice Purchasing Sample Chapter by Garlough Pdf

Author : Andrew H. Feinstein,John M. Stefanelli
Publisher : John Wiley & Sons
Page : 257 pages
File Size : 44,7 Mb
Release : 2009-10-27
Category : Business & Economics
ISBN : 9780470292167

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Purchasing for Chefs by Andrew H. Feinstein,John M. Stefanelli Pdf

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 : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 41,5 Mb
Release : 2008-01
Category : Electronic
ISBN : 1418039683

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Modern Foodservice Purchasing-Student Workbook by Anonim Pdf

Author : Ronald F. Cichy,American Hotel & Lodging Educational Institute,American Hotel and Lodging Educational Institute Staff,& Lodging Assoc American Lodging Assoc,American Hotel & Lodging Association,Ph D Nce Cichy Ronald F, Cha
Publisher : Educational Institute
Page : 0 pages
File Size : 54,9 Mb
Release : 2012-05-30
Category : Electronic
ISBN : 0133097234

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Purchasing for Food Service Operations by Ronald F. Cichy,American Hotel & Lodging Educational Institute,American Hotel and Lodging Educational Institute Staff,& Lodging Assoc American Lodging Assoc,American Hotel & Lodging Association,Ph D Nce Cichy Ronald F, Cha Pdf

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 : Garlough
Publisher : Unknown
Page : 128 pages
File Size : 54,6 Mb
Release : 2008-01
Category : Electronic
ISBN : 1418039659

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Modern Foodservice Purchasing-Iml by Garlough Pdf

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.

Author : Robert A. Ulm
Publisher : Prentice Hall
Page : 0 pages
File Size : 54,6 Mb
Release : 1994
Category : Food service
ISBN : 0024221015

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How Much to Buy by Robert A. Ulm Pdf

Shows how to purchase for the requirements of a business in the most common menu situations. Focuses on how to determine quantities needed and how to physically carry out the act of purchasing. Discusses menu types, methods of gathering history, and the refined status of food supplies needed. Also discusses various methods of forecasting, adjustments that need to be made to the forecast, and how to call in an order.

Author : Lewis Reed
Publisher : Wiley
Page : 0 pages
File Size : 52,9 Mb
Release : 1993-03-10
Category : Business & Economics
ISBN : 0471284246

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Specs by Lewis Reed Pdf

A ready resource of the standards by which foods are measured, purchased, and inspected SPECS: The Foodservice and Purchasing Specification Manual is a must-have reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to ensure that the foodservice operation is getting the value it is paying for. This new Student Edition is brimming with information on purchasing policies, foods, quality controls, and storage and handling procedures. Now in a handy, accessible format, it helps students and professionals ensure successful purchasing through quality control by covering: The development of a purchasing system, complete with sample forms for bids, ordering, receiving, and issuing * Quality controls and federal regulations * Storage and handling procedures * How to differentiate between "high" and "low" quality products * Purchasing policies and information guaranteed to save time and money * The diet-conscious culture, including religious dietary laws, reading nutritional labels, increasing food awareness, and how it affects consumer eating habits * The theory behind specifications: Why do we need specifications? Who develops them? Who uses them?

Author : Food and Nutrition Information Center (U.S.).
Publisher : Unknown
Page : 180 pages
File Size : 45,7 Mb
Release : 1976
Category : Electronic
ISBN : STANFORD:36105130624187

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Food and Nutrition Information and Educational Materials Center catalog by Food and Nutrition Information Center (U.S.). Pdf

Author : Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher : Unknown
Page : 180 pages
File Size : 48,8 Mb
Release : 1977
Category : Cookery
ISBN : UCSC:32106020262918

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Catalog. Supplement by Food and Nutrition Information and Educational Materials Center (U.S.) Pdf

Includes bibliography and indexes / subject, personal author, corporate author, title, and media index.

Author : Food and Nutrition Information Center (U.S.)
Publisher : Unknown
Page : 616 pages
File Size : 51,7 Mb
Release : 1974
Category : Food
ISBN : WISC:89048633572

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Catalog by Food and Nutrition Information Center (U.S.) Pdf

Author : Food and Nutrition Information Center (U.S.)
Publisher : Unknown
Page : 488 pages
File Size : 42,5 Mb
Release : 1973
Category : Cooking
ISBN : IND:30000090123997

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Catalog. Supplement by Food and Nutrition Information Center (U.S.) Pdf

Includes bibliography and indexes / subject, personal author, corporate author, title, and media index.

Author : Lendal Henry Kotschevar,Richard Donnelly
Publisher : Pearson
Page : 0 pages
File Size : 53,6 Mb
Release : 1999
Category : Food service
ISBN : 0130958816

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Quantity Food Purchasing by Lendal Henry Kotschevar,Richard Donnelly Pdf

Contemporary in perspective, this classic volume offers a practical, non-theoretical, approach to the all aspects of purchasing for the food service industry -- and presents more information on nutrition than any other similar book available. Features a combination of how to purchase plus the factors needed to purchase. Provides the detail necessary to get what is desired in the various foods and services that are purchased. Provides unique, detailed coverage of the definition of qualities and other factors important in the purchase of food and related products. Explains of why patrons need to be considered. Contains an exceptionally complete review of how the computer is used in purchasing. Includes cases studies. For those responsible for managing quantity food purchasing in the food service industry.

Author : Lewis Reed
Publisher : Wiley
Page : 0 pages
File Size : 52,5 Mb
Release : 2005-10-17
Category : Technology & Engineering
ISBN : 0471696951

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Specs by Lewis Reed Pdf

A ready resource of the standards by which foods are measured, purchased, and inspected SPECS: The Foodservice and Purchasing Specification Manual is a must-have reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to ensure that the foodservice operation is getting the value it is paying for. This new Student Edition is brimming with information on purchasing policies, foods, quality controls, and storage and handling procedures. Now in a handy, accessible format, it helps students and professionals ensure successful purchasing through quality control by covering: The development of a purchasing system, complete with sample forms for bids, ordering, receiving, and issuing Quality controls and federal regulations Storage and handling procedures How to differentiate between "high" and "low" quality products Purchasing policies and information guaranteed to save time and money The diet-conscious culture, including religious dietary laws, reading nutritional labels, increasing food awareness, and how it affects consumer eating habits The theory behind specifications: Why do we need specifications? Who develops them? Who uses them?