Download or read book Outlines and Highlights for Modern Food Service Purchasing written by Cram101 Textbook Reviews and published by Academic Internet Pub Incorporated. This book was released on 2011-04 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: Never HIGHLIGHT a Book Again! Virtually all of the testable terms, concepts, persons, places, and events from the textbook are included. Cram101 Just the FACTS101 studyguides give all of the outlines, highlights, notes, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanys: 9781418039646 .
Download or read book Modern Food Service Purchasing Business Essentials to Procurement written by Robert B Garlough and published by Cengage Learning. This book was released on 2010-03-02 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt: MODERN FOOD SERVICE PURCHASING is designed specifically to provide culinary arts professionals with current, in-depth coverage of the essential concepts of purchasing, storeroom operations, and financial stewardship. This comprehensive resource brings together under one cover the four fundamentals of contemporary food service purchasing: Market and distribution systems. Storeroom operations. Cost controls. Product information. Delivering a chef-focused overview of financial management and the formulas used to control a successful business, Modern Food Service Purchasing explains in detail how to set up a successful storeroom operation while providing chefs and buyers with a comprehensive reference that will deliver value for years to come. Extensive color photography, useful charts and forms, and a comprehensive glossary of key terms round out the coverage. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Download or read book Modern Food Service Purchasing written by Robert Garlough and published by . This book was released on 2010-04-02 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt: MODERN FOOD SERVICE PURCHASING: BUSINESS ESSENTIALS TO PROCUREMENT, International Edition addresses the needs of the future executive chef by providing in-depth coverage of essential purchasing concepts, storeroom operations, and financial stewardship. This comprehensive resource brings the four most important fundamentals in foodservice purchasing under one cover: market and distribution systems, storeroom operations, cost controls and comprehensive product information. This text offers a chef-focused overview of financial management and the formulas used to control a successful business.
Download or read book Purchasing for Chefs written by Andrew H. Feinstein and published by John Wiley & Sons. This book was released on 2009-10-27 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. It contains sections on "Purchasing Technology" that explains purchasing lingo beyond the scope of the book as well as illustrating different tools used in purchasing. This book is written in a unique conversational style that makes purchasing an accessible subject.
Download or read book Modern Foodservice Purchasing Student Workbook written by and published by . This book was released on 2008-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quantity Food Purchasing written by Lendal Henry Kotschevar and published by Pearson. This book was released on 1999 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contemporary in perspective, this classic volume offers a practical, non-theoretical, approach to the all aspects of purchasing for the food service industry -- and presents more information on nutrition than any other similar book available. Features a combination of how to purchase plus the factors needed to purchase. Provides the detail necessary to get what is desired in the various foods and services that are purchased. Provides unique, detailed coverage of the definition of qualities and other factors important in the purchase of food and related products. Explains of why patrons need to be considered. Contains an exceptionally complete review of how the computer is used in purchasing. Includes cases studies. For those responsible for managing quantity food purchasing in the food service industry.
Download or read book Modern Foodservice Purchasing Sample Chapter written by Garlough and published by . This book was released on 2007-07 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Foodservice Procurement written by Spears and published by . This book was released on 2005-07-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Purchasing Student Workbook written by Andrew H. Feinstein and published by Wiley. This book was released on 2004-10-05 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fully updated to keep pace with a rapidly changing technological environment The swift-moving technology revolution continues to transform the practices and procedures involved in purchasing for the hospitality industry, even as essential principles remain unchanged. Now, the cornerstone volume that set the standard for how hospitality purchasing is taught at universities, colleges, and culinary schools addresses the latest technological tools used in the industry today. As always, Purchasing: Selection and Procurement for the Hospitality Industry, Sixth Edition retains the exceptional coverage that has made it the classic in its field, with in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food, furniture, fixtures, and equipment. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products are fully updated with the latest standards and trends. Purchasing is important reading for students in hospitality, restaurant management, and culinary arts programs. This easy-to-use guide is also an excellent resource for professionals in food service and lodging operations who conduct training courses on purchasing goods and hospitality services.
Download or read book How Much to Buy written by Robert A. Ulm and published by Prentice Hall. This book was released on 1994 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shows how to purchase for the requirements of a business in the most common menu situations. Focuses on how to determine quantities needed and how to physically carry out the act of purchasing. Discusses menu types, methods of gathering history, and the refined status of food supplies needed. Also discusses various methods of forecasting, adjustments that need to be made to the forecast, and how to call in an order.
Download or read book Foodservice Procurement written by Marian C. Spears and published by Prentice Hall. This book was released on 1999 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Procurement and Supply Manager s Desk Reference written by Fred Sollish and published by John Wiley & Sons. This book was released on 2007-07-20 with total page 483 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Procurement and Supply Manager's Desk Reference "Finally, a cohesive volume written for the worldwide profession of purchasing and supply chain management." —James D. Reeds, CPM, CFPIM, CIRM, CPCM, President, Institute for Supply Management-Silicon Valley "Great resource. This work is educational, informative, and certainly, most practical." —Peter Sterlacci, Director, Professional Development, San Jose State University "Complete with useful information-the authors are extraordinary experts in the field of supply chain management." —Michael Geraghty, MBA, President, Geraghty International, and author of Anybody Can Negotiate—Even You! Destined to become every supply manager's essential desktop tool with in-depth, authoritative coverage of each topic Leaving no stone unturned in covering all aspects of the purchasing and sourcing function, The Procurement and Supply Manager's Desk Reference is filled with everything every supply manager needs to know about the key roles and responsibilities of a procurement manager. Filled with practical aids such as checklists and customizable forms, this essential book provides an easy-to-use road map for the supply manager in the new millennium. With an eye toward incorporating proactive strategies and best practices, The Procurement and Supply Manager's Desk Reference offers detailed coverage and tips on: Procurement and Best Business Practices Sourcing Management How to select suppliers and measure performance The best way to leverage computer systems Providing value to the organization Identifying those strategies that will work best for your business for years to come
Download or read book Purchasing for Food Service Operations written by Ronald F. Cichy and published by Educational Institute. This book was released on 2012-05-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This textbook teaches the latest thinking in purchasing, guided by a review committee of food purchasing professionals from restaurants, hotels, and on-site/managed services organizations. The book focuses on value-added purchasing strategies and techniques that go beyond a basic product specification approach. Readers will learn how the purchasing control point is a vital element in the food distribution chain from the source and manufacturers to the guest at the table. It covers the latest in e-purchasing, addresses trends in purchasing and product, and features vital information on security, food safety, and ethics from both the distributor's and operator's perspectives.
Download or read book Purchasing for Food Service Managers written by Marshall C. Warfel and published by . This book was released on 2001-08-01 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Purchasing for Food Service Managers 5th written by Marshall C. Warfel and published by . This book was released on 2005 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Prosperity for All written by Matthew Hilton and published by Cornell University Press. This book was released on 2009 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Prosperity for All, the first international history of consumer activism, Matthew Hilton shows that modern consumer advocacy reached the peak of its influence in the decades after World War II and focused on creating a more equitable marketplace.
Download or read book Food Service Purchasing written by Hugh J. Kelly and published by . This book was released on 1985 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
