Modern food service purchasing : a complete resource / Robert Garlough

By:

Garlough, Robert [author]

Material type: Text

TextPublication details: Australia : Cengage Learning Asia Pte Ltd, c2011Edition: Philippine EditionDescription: 696 pages : illustrations ; 26 cmISBN:

9781111128371

Subject(s):

FOOD SERVICE PURCHASING

LOC classification:

TX 911.3.P8 .G37m 2011

Contents:

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

Summary: 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.

Item type:

Books

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Holdings
Item type	Current library	Home library	Collection	Call number	Copy number	Status	Date due	Barcode
Books	National University - Manila	LRC - Main General Circulation	Hospitality Management	GC TX 911.3.P8 .G37m 2011 (Browse shelf(Opens below))	c.1	Available		NULIB000008632

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Previous	GC TX 911.3.P4 .W35 2010 Supervision in the hospitality industry : leading hospitality human resources /	GC TX 911.3.P4 .W35s 2010 Study guide to accompany supervision in the hospitality industry /	GC TX 911.3.P8 .G37 2011 Modern food service purchasing /	GC TX 911.3.P8 .G37m 2011 Modern food service purchasing : a complete resource /	GC TX 911.3.S3 .A73 2005 HACCP & sanitation in restaurants and food service operations : a practical guide based on the FDA food code, with companion CD-ROM /	GC TX 911.3.S3 .M37 2003 Essentials of food and safety sanitation /	GC TX 911.3.S3 .M37 2005 Essentials of food and safety sanitation /	Next

Includes bibliographical references and index.

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.

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