Purchasing For Food Service Operations was written to present the basic purchasing essentials applicable to any food service operation.

This book addresses trends in purchasing, e-purchasing, and products, presents ethics from both the distributor's and the operator's perspectives and also covers food security and defense issues, including bioterrorism, while including proven strategies for ensuring food safety.

Contents

1. Purchasing in the Food Service Distribution Channel
2. Food Service Operations
3. Purchasing Systems and Personnel
4. The Distributor
5. Buyer-Distributor Relationships
6. Receiving, Storing, and Inventory Controls
7. Legal Issues in Purchasing
8. Meat Products
9. Seafood
10. Poultry
11. Dairy Products and Eggs
12. Produce
13. Baked Goods and Grocery Items
14. Beverages
15. Equipment, Supplies, and Services

Index

click here to see books • videos • cd-roms of related interest