000			01875nam a2200241Ia 4500
003			NULRC
005			20250520094836.0
008			250520s9999 xx 000 0 und d
020			_a9781111128371
040			_cNULRC
050			_aTX 911.3.P8 .G37 2011
100			_aGarlough, Robert _eauthor
245		0	_aModern food service purchasing / _cRobert Garlough
250			_aInternational Edition.
260			_aAustralia : _bDelmar Cengage Learning, _cc2011
300			_axx, 620 pages : _billustrations ; _c28 cm.
365			_bPHP3288
504			_aIncludes index.
505			_aPart 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			_aCovering 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			_aFOOD SERVICE PURCHASING
942			_2lcc _cBK
999			_c4112 _d4112