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

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