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Foodservice Book from C.H.I.P.S.

SPECS: The Foodservice and Purchasing Specification Manual
Student Edition
by Lewis Reed

SPECS: The Foodservice and Purchasing Specification Manual is a ready resource of the standards by which foods are measured, purchased, and inspected.

Features:

  • The development of a purchasing system, complete with sample forms for bids, ordering, receiving, and issuing
  • Quality controls and federal regulations
  • Storage and handling procedures
  • How to differentiate between "high" and "low" quality products
  • Purchasing policies and information guaranteed to save time and money
  • The diet-conscious culture, including religious dietary laws, reading nutritional labels, increasing food awareness, and how it affects consumer eating habits
  • The theory behind specifications: Why do we need specifications? Who develops them? Who uses them?

Contents

  • Purchasing Policies
  • Fruits, Fresh and Processed
  • Vegetables
  • Dairy Products
  • Eggs
  • Poultry
  • Fish
  • Meat
  • Religious Dietary Laws
  • Convenience Foods
  • Miscellaneous Groceries
  • Storage and Handling

Index

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SPECS: The Foodservice and Purchasing Specification Manual
Student Edition
by Lewis Reed

2005 216 pages $69.95 + shipping
Texas residents please add 6.75 % sales tax

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