Modern Foodservice Purchasing Sample Chapter
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Modern Foodservice Purchasing Sample Chapter
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Author : Garlough
language : en
Publisher:
Release Date : 2007-07
Modern Foodservice Purchasing Sample Chapter written by Garlough and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-07 with categories.
Modern Foodservice Purchasing Iml
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Author : Garlough
language : en
Publisher:
Release Date : 2008-01
Modern Foodservice Purchasing Iml written by Garlough and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-01 with categories.
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.
Modern Foodservice Purchasing Student Workbook
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Author :
language : en
Publisher:
Release Date : 2008-01
Modern Foodservice Purchasing Student Workbook written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-01 with categories.
Purchasing For Chefs
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Author : Andrew H. Feinstein
language : en
Publisher: John Wiley & Sons
Release Date : 2009-10-27
Purchasing For Chefs written by Andrew H. Feinstein and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-10-27 with Business & Economics categories.
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.
Institutions As Conscious Food Consumers
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Author : Sapna Elizabeth Thottathil
language : en
Publisher: Academic Press
Release Date : 2018-08-28
Institutions As Conscious Food Consumers written by Sapna Elizabeth Thottathil and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-08-28 with Technology & Engineering categories.
Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized food system, with long supply chains that are rife with environmental and social problems and growing market concentration in many stages of food production and distribution. Recently, however, non-profit organizations, government agencies, university research institutes, and activists have partnered with institutions to experiment with a wide range of more ethical and sustainable models for food purchasing, also known as values-based procurement. Institutions as Conscious Food Consumers brings together in-depth case studies from several of promising models of institutional food purchasing that aim to be more sustainable, healthy, equitable, and local. With chapters written by a diverse set of authors, including leaders in the food movement and policy researchers, this book: Documents growing interest among non-profit organizations and activists in institutional food interventions through case studies and first-hand experiences; Highlights emerging evidence about how these new procurement models affect agro-food supply chains; and Examines the role of policy and regional or geographic identity in promoting food systems change. Institutions as Conscious Food Consumers makes the case that institutions can use their budgets to change the food system for the better, although significant challenges remain. It is a must read for food systems practitioners, food chain researchers, and foodservice professionals interested in values-based procurement.
Specs
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Author : Lewis Reed
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1993
Specs written by Lewis Reed and has been published by Van Nostrand Reinhold Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Food categories.
Design And Equipment For Restaurants And Foodservice
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Author : Chris Thomas
language : en
Publisher: John Wiley & Sons
Release Date : 2013-09-23
Design And Equipment For Restaurants And Foodservice written by Chris Thomas and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-23 with Technology & Engineering categories.
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.
Purchasing
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Author : Andrew H. Feinstein
language : en
Publisher: Wiley
Release Date : 2001-12-10
Purchasing written by Andrew H. Feinstein and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-12-10 with Business & Economics categories.
The updated edition of the classic text on selection and procurement For more than a decade, Purchasing: Selection and Procurement for the Hospitality Industry has set the standard for how the principles and practice of purchasing have been taught at universities, colleges, and culinary schools. Now, in its Fifth Edition, this cornerstone volume has been revised to address the latest technological tools used in the industry today. The new lead author of this latest edition has maintained the exceptional coverage that has made this book an industry standard, giving in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and nonfood items such as furniture, fixtures, and equipment. In addition, every chapter has been supplemented with technology applications to help readers become savvy with industry programs. This book also features a companion Web site that connects readers to professional purchasing sites in order to develop real-world skills. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products have been updated to include current trends. Purchasing is important reading for students in hospitality, restaurant management, or culinary arts programs and is an easy-to-use guide for professionals working in foodservice or lodging operations who conduct training courses on purchasing goods and hospitality services.
The Consultant
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Author :
language : en
Publisher:
Release Date : 2003
The Consultant written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Food service categories.
A Modern Guide To Foodservice Equipment
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Author : Arthur C. Avery
language : en
Publisher:
Release Date : 1991-09
A Modern Guide To Foodservice Equipment written by Arthur C. Avery and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991-09 with Business & Economics categories.