KitchenPro Series
Delmar Cengage Learning (Verlag)
978-1-111-64601-1 (ISBN)
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The KITCHENPRO SERIES: GUIDE TO PURCHASING, International Edition is the sixth text in the series. By combining real-life situations in food industry purchasing and adding in candid explanations of situations that have been encountered through many years in the food industry, Chef Thomas Schneller along with Brad Matthews have written a text specific to procurement in the food industry. Their vast knowledge of this field gained from years of experience make this text detailed not only in buying ingredients but also on the procurement of equipment as well as finding, identifying and assessing the proper vendor. The text will answer questions about establishing and maintaining vendor relationships, ethical considerations, and enables the buyer to make decisions accurately Since the food industry is full of trends that change frequently, GUIDE TO PURCHASING will help the buyer to understand the importance of trends and how to make the right decision in ordering ingredients by writing product specifications for food service vendors. GUIDE TO PURCHASING is more than a reference tool and a guide for those in the field it but is written in an engaging style so that the reader will learn a variety of purchasing options and product specifications.
Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor’s and associate degrees, as well as certificate programs, in culinary arts or baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world’s premier culinary college. Visit the CIA online at www.ciachef.edu. Chef Schneller is currently an associate professor teaching at the Culinary Institute of America specializing in meat and fish butchery. Chef Schneller is a classically trained butcher who grew up working in a family meat market that focused on wholesale and retail meat production. He was involved in meat selection and procurement in the meat markets of New York City. He also owned and operated Schneller's Restaurant that operated from 1976–1999 and was involved in all aspects of the business including all purchasing. Brad Matthews is the director of purchasing and storeroom operations at The Culinary Institute of America (CIA). Directing a storeroom staff of more than two dozen, Mr. Matthews is responsible for all purchases on the college's Hyde Park, NY campus, including more than $6.5 million of food products for the college each year. Mr. Matthews and his staff must assure the value of those purchases through proper receipt, evaluation, storage, and timeliness of deliveries. He also oversees the distribution to the 41 kitchens and bakeshops of all food coming into the CIA campus.
About the CIA.
Author Biography.
Acknowledgements.
Introduction.
1. History of Food Purchasing.
2. Dealing With Purveyors and Establishing a Vendor Relationship.
3 Developing Food Orders.
4. Ordering for Meat, Poultry, and Fish.
5. Inventory Management and the Storeroom.
6. Small and Large Equipment Purchasing.
7. Trends in the Industry.
Glossary.
Index.
Photo Credits.
CIA Conversion Charts.
| Verlagsort | Clifton Park |
|---|---|
| Sprache | englisch |
| Maße | 226 x 274 mm |
| Gewicht | 922 g |
| Themenwelt | Wirtschaft ► Betriebswirtschaft / Management ► Logistik / Produktion |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 1-111-64601-5 / 1111646015 |
| ISBN-13 | 978-1-111-64601-1 / 9781111646011 |
| Zustand | Neuware |
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