Modern Food Service Purchasing: Business Essentials to Procurement

Modern Food Service Purchasing: Business Essentials to Procurement

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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.Pavesic, D.V., and Magnant, P.F. Fundamental Principles of Restaurant Cost Control, 2nd Ed. Upper Saddle River, NJ: ... Reed, L. SPECS: The Food Service and Purchasing Specification Manual. ... Dittmer, P.R., and Keefe III, J.D. Principles of Food, Beverage, and Labor Cost Controls, 8th Ed. Hoboken, NJ: John Wileyanbsp;...

Title:Modern Food Service Purchasing: Business Essentials to Procurement
Author:Robert Garlough
Publisher:Cengage Learning - 2010-03-02


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