Modern food service purchasing / (Record no. 4112)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01875nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520094836.0 |
| 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 .G37 2011 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Garlough, Robert |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | Modern food service purchasing / |
| Statement of responsibility, etc. | Robert Garlough |
| 250 ## - EDITION STATEMENT | |
| Edition statement | International Edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Australia : |
| Name of publisher, distributor, etc. | Delmar Cengage Learning, |
| Date of publication, distribution, etc. | c2011 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xx, 620 pages : |
| Other physical details | illustrations ; |
| Dimensions | 28 cm. |
| 365 ## - TRADE PRICE | |
| Price amount | PHP3288 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes 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 |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Hospitality Management | LRC - Main | National University - Manila | General Circulation | 07/11/2013 | Purchased - C&E | 3288.00 | GC TX 911.3.P8 .G37 2011 | NULIB000001871 | 05/20/2025 | c.1 | 05/20/2025 | Books |