Foodservice Procurement
Purchasing for Profit
Seiten
1998
Pearson (Verlag)
978-0-02-414241-2 (ISBN)
Pearson (Verlag)
978-0-02-414241-2 (ISBN)
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Contemporary in perspective, this user-friendly introduction to foodservice procurement - purchasing, receiving, storage, and inventory control - emphasizes that purchasing is the first step in preparing menu items that satisfy customers and is not a cost center in the operation, but that it contributes to the profit.
The approach of this user-friendly text is to provide undergraduate students in a commercial or noncommercial foodservice curriculum with the understanding that procurement, which includes purchasing, receiving, storage, and inventory control, is the first step in preparing menu items that satisfy customers. With an emphasis placed on being updated and informed about products, students will learn how to make decisions about which products meet the quality standards required by the customer and at the same time find the lowest price for a product. Unlike any other text on the market, this book advocates that purchasing is not a cost center in the operation, as it was for many years, but that it contributes to the profit, and every dollar saved is a dollar profit.
The approach of this user-friendly text is to provide undergraduate students in a commercial or noncommercial foodservice curriculum with the understanding that procurement, which includes purchasing, receiving, storage, and inventory control, is the first step in preparing menu items that satisfy customers. With an emphasis placed on being updated and informed about products, students will learn how to make decisions about which products meet the quality standards required by the customer and at the same time find the lowest price for a product. Unlike any other text on the market, this book advocates that purchasing is not a cost center in the operation, as it was for many years, but that it contributes to the profit, and every dollar saved is a dollar profit.
I. PURCHASING FOR PROFIT.
1. Status of Foodservice Purchasing.
2. Procurement.
3. The Market.
4. Product Selection.
II. PROCUREMENT PROCEDURES.
5. Purchasing.
6. Receiving, Storage, and Inventory Control.
III. PURCHASING FOOD PRODUCTS.
7. Grain Foods.
8. Fresh Fruits and Vegetables.
9. Processed Fruits and Vegetables.
10. Meats.
11. Seafood.
12. Poultry and Eggs.
13. Dairy Products.
14. Beverages.
IV. PURCHASING NONFOOD PRODUCTS.
15. Production Equipment.
16. Service Equipment.
Appendix: Foods With Standards of Identity.
Glossary.
Index.
Erscheint lt. Verlag | 17.11.1998 |
---|---|
Sprache | englisch |
Maße | 190 x 241 mm |
Gewicht | 939 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
Weitere Fachgebiete ► Handwerk | |
ISBN-10 | 0-02-414241-7 / 0024142417 |
ISBN-13 | 978-0-02-414241-2 / 9780024142412 |
Zustand | Neuware |
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