MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01930nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250520100651.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781111128371 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 911.3.P8 .G37m 2011 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Garlough, Robert |
| Relator term |
author |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Modern food service purchasing : |
| Remainder of title |
a complete resource / |
| Statement of responsibility, etc. |
Robert Garlough |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Philippine Edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Australia : |
| Name of publisher, distributor, etc. |
Cengage Learning Asia Pte Ltd, |
| Date of publication, distribution, etc. |
c2011 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
696 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
26 cm. |
| 365 ## - TRADE PRICE |
|---|
| Price amount |
PHP545 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Part I. Procurement: Dynamics of Food Service Purchasing.1. The Purchasing Function: An Overview.2. Food Laws and the Market and Distribution Systems.3. Practical Considerations for Buying Decisions4. Modern Applications of Food Science.Part II. Purchasing Management: Mastering the Storeroom.5. Measuring and Packaging for Preservation, Sale, and Distribution.6. The Ingredient Process.7. The Physical Storeroom.8. Receiving, Storing, and Issuing.9. Cost Control Measures for Food Service Operations.10. Security Issues with Vendors, Employees and Customers. Part III. The Commodities: Developing Product Knowledge.11. Herbs, Spices, Minerals, and Flavoring Agents.12. Bakery Supplies.13. Meats and Offal.14. Poultry and Game.15. Fish and Shellfish.16. Fruits. 17. Vegetables. 18. Eggs, Dairy, and Cheese.19. Vegetarian and Special Dietary Products.20. Beverages.21. Postscript: Futurist Thoughts on Food Service |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Covering the essential purchasing concepts, storeroom operations, and financial stewardship, this title addresses the needs of the executive chef. It presents the four fundamentals in foodservice purchasing: market and distribution systems, storeroom operations, cost controls and product information. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
FOOD SERVICE PURCHASING |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
