The Comprehensive Foodservice Purchasing and Specification Manual Second edition by Lewis Reed
FINALLY! SPECS is back in print and is now in a brand new, up-to-date edition.
The purchasing "bible" you have been waiting for. This definitive reference book
contains thorough information on every aspect of foodservice purchasing. It has been
completely revised to make it more practical for daily use.
More than 2,500 items are presented, including descriptions, purchasing specifications,
quality, size and packaging information. There is a detailed chapter on developing a
purchasing system, complete with sample forms for bids, ordering, receiving and issuing.
Quality controls and Federal regulations are covered extensively.
SPECS is a complete reference for all food products, covering history, grades, distribution,
uses, specifications, government regulations, storage and handling, and quality control.
In this edition, all information has been reorganized and all specifications have been updated.
Government standards and grades have been updated. New products have been added, along with
new techniques in shipping and distribution. The book is now more complete and the format is
easier to use.
Contents:
Foreword. Introduction. Acknowledgements. Purchasing Policies. Produce. Dairy. Eggs.
Poultry. Fish and Shellfish. Meat. Kosher. Convenience Foods. Miscellaneous Groceries.
Storage and Handling. Appendices: Quality Controls and Federal Regulations. Volume Food
Purchasing Guide.
Sample Product Purchase Specs. Sample Product Bid Specs. Common and Scientific
Names. Index.
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