Purchasing for Foodservice

Lynne Nannen Robertson (Author)

9780813814636, Wiley

Paperback / softback, published 26 April 2000

160 pages
22.9 x 15.6 x 1 cm, 0.245 kg

Teaches accounting methods and knowledge of product specifications necessary for successful foodservice operation.

In this time of high costs, administrators are looking at every possible way to economize without adversely affecting foodservice quality and the welfare of those served. Purchasing techniques can be very useful in maximizing the resources of the dietary department. This book will assist you in learning accounting procedures and product specifications that will be needed by the competent purchaser in performing the duties necessary to provide optimum purchasing decisions basic to a successful foodservice operation. The foods included are those used in most foodservice departments. No attempt has been made to cover all foods available. Useful for any level - written to be understood by all. The book has been organized to simplify a rather complex subject. It is hoped that this information will serve as a tool for making improvements in the purchasing function of foodservice departments.

Preface
The Philosophy of Purchasing
Accounting Procedure
Beef
Pork
Lamb
Seafood
Poultry
Eggs
Dairy Products and Alternatives
Cheese
Fresh Fruits
Fresh Vegetables
Canned, Frozen, and Dried Fruits and Vegetables
Cereal Products
Spices, Herbs and Flavorings
Sweetening Agents
Beverages
Receiving and Storage, Index.

Subject Areas: Family & health [VF]