Modern Foodservice Purchasing Student Workbook
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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 Student Workbook
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Author : Andrew H. Feinstein
language : en
Publisher: Wiley
Release Date : 2001-12-17
Purchasing Student Workbook 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 2001-12-17 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.
How Much To Buy
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Author : Robert A. Ulm
language : en
Publisher: Prentice Hall
Release Date : 1994
How Much To Buy written by Robert A. Ulm and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Food service categories.
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.
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.
Foodservice Procurement
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Author : Marian C. Spears
language : en
Publisher: Prentice Hall
Release Date : 1999
Foodservice Procurement written by Marian C. Spears and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Food categories.
The approach of this user-friendly text is to provide undergraduate students in a commercial or noncommercial foodservice curriculum with the understanding that procurement, which includes purchasing, receiving, storage, and inventory control, is the first step in preparing menu items that satisfy customers. With an emphasis placed on being updated and informed about products, students will learn how to make decisions about which products meet the quality standards required by the customer and at the same time find the lowest price for a product. Unlike any other text on the market, this book advocates that purchasing is not a cost center in the operation, as it was for many years, but that it contributes to the profit, and every dollar saved is a dollar profit.
Specs
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Author : Lewis Reed
language : en
Publisher: Wiley
Release Date : 1993-03-10
Specs written by Lewis Reed and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993-03-10 with Business & Economics categories.
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?
Nutrition For Foodservice And Culinary Professionals Student Workbook
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Author : Karen E. Drummond
language : en
Publisher: Wiley
Release Date : 2000-08-29
Nutrition For Foodservice And Culinary Professionals Student Workbook written by Karen E. Drummond and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-08-29 with Technology & Engineering categories.
The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients.
Modern Food Service Purchasing
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Author : Robert Garlough
language : en
Publisher:
Release Date : 2010-04-02
Modern Food Service Purchasing written by Robert Garlough and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-04-02 with Food service management categories.
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.
Specs
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Author : Lewis Reed
language : en
Publisher: Wiley
Release Date : 2005-10-17
Specs written by Lewis Reed and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-10-17 with Technology & Engineering categories.
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?
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.