Foodservice Procurement

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Author :
Publisher : Prentice Hall
ISBN 13 : 9780024142412
Total Pages : 0 pages
Book Rating : 4.1/5 (424 download)

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Book Synopsis Foodservice Procurement by : Marian C. Spears

Download or read book Foodservice Procurement written by Marian C. Spears and published by Prentice Hall. This book was released on 1999 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The approach of this user-friendly text is to provide undergraduate students in a commercial or noncommercial foodservice curriculum with the understanding that procurement, which includes purchasing, receiving, storage, and inventory control, is the first step in preparing menu items that satisfy customers. With an emphasis placed on being updated and informed about products, students will learn how to make decisions about which products meet the quality standards required by the customer and at the same time find the lowest price for a product. Unlike any other text on the market, this book advocates that purchasing is not a cost center in the operation, as it was for many years, but that it contributes to the profit, and every dollar saved is a dollar profit.

How Much to Buy

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Publisher : Prentice Hall
ISBN 13 : 9780024221018
Total Pages : 0 pages
Book Rating : 4.2/5 (21 download)

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Book Synopsis How Much to Buy by : Robert A. Ulm

Download or read book How Much to Buy written by Robert A. Ulm and published by Prentice Hall. This book was released on 1994 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shows how to purchase for the requirements of a business in the most common menu situations. Focuses on how to determine quantities needed and how to physically carry out the act of purchasing. Discusses menu types, methods of gathering history, and the refined status of food supplies needed. Also discusses various methods of forecasting, adjustments that need to be made to the forecast, and how to call in an order.

Purchasing for Chefs

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 0470292164
Total Pages : 257 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Purchasing for Chefs by : Andrew H. Feinstein

Download or read book Purchasing for Chefs written by Andrew H. Feinstein and published by John Wiley & Sons. This book was released on 2009-10-27 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. It contains sections on "Purchasing Technology" that explains purchasing lingo beyond the scope of the book as well as illustrating different tools used in purchasing. This book is written in a unique conversational style that makes purchasing an accessible subject.

Specs

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Publisher : Wiley
ISBN 13 : 0470073586
Total Pages : 216 pages
Book Rating : 4.4/5 (7 download)

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Book Synopsis Specs by : Lewis Reed

Download or read book Specs written by Lewis Reed and published by Wiley. This book was released on 2006-04-14 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: A ready resource of the standards by which foods are measured, purchased, and inspected SPECS: The Foodservice and Purchasing Specification Manual is a must-have reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to ensure that the foodservice operation is getting the value it is paying for. This new Student Edition is brimming with information on purchasing policies, foods, quality controls, and storage and handling procedures. Now in a handy, accessible format, it helps students and professionals ensure successful purchasing through quality control by covering: 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?

The Book of Yields

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Publisher : Wiley Global Education
ISBN 13 : 111813771X
Total Pages : 321 pages
Book Rating : 4.1/5 (181 download)

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Book Synopsis The Book of Yields by : Francis T. Lynch

Download or read book The Book of Yields written by Francis T. Lynch and published by Wiley Global Education. This book was released on 2011-08-24 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.

Purchasing for Foodservice

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Author :
Publisher : Wiley-Blackwell
ISBN 13 : 9780813814636
Total Pages : 151 pages
Book Rating : 4.8/5 (146 download)

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Book Synopsis Purchasing for Foodservice by : Lynne Nannen Robertson

Download or read book Purchasing for Foodservice written by Lynne Nannen Robertson and published by Wiley-Blackwell. This book was released on 1994-03-31 with total page 151 pages. Available in PDF, EPUB and Kindle. Book excerpt: Teaches accounting methods and knowledge of product specifications necessary for successful foodservice operation. In this time of high costs, administrators are looking at every possible way to economize without adversely affecting foodservice quality and the welfare of those served. Purchasing techniques can be very useful in maximizing the resources of the dietary department. This book will assist you in learning accounting procedures and product specifications that will be needed by the competent purchaser in performing the duties necessary to provide optimum purchasing decisions basic to a successful foodservice operation. The foods included are those used in most foodservice departments. No attempt has been made to cover all foods available. Useful for any level - written to be understood by all. The book has been organized to simplify a rather complex subject. It is hoped that this information will serve as a tool for making improvements in the purchasing function of foodservice departments.

Institutions as Conscious Food Consumers

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Author :
Publisher : Academic Press
ISBN 13 : 0128136189
Total Pages : 350 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Institutions as Conscious Food Consumers by : Sapna Elizabeth Thottathil

Download or read book Institutions as Conscious Food Consumers written by Sapna Elizabeth Thottathil and published by Academic Press. This book was released on 2018-08-28 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized food system, with long supply chains that are rife with environmental and social problems and growing market concentration in many stages of food production and distribution. Recently, however, non-profit organizations, government agencies, university research institutes, and activists have partnered with institutions to experiment with a wide range of more ethical and sustainable models for food purchasing, also known as values-based procurement. Institutions as Conscious Food Consumers brings together in-depth case studies from several of promising models of institutional food purchasing that aim to be more sustainable, healthy, equitable, and local. With chapters written by a diverse set of authors, including leaders in the food movement and policy researchers, this book: Documents growing interest among non-profit organizations and activists in institutional food interventions through case studies and first-hand experiences; Highlights emerging evidence about how these new procurement models affect agro-food supply chains; and Examines the role of policy and regional or geographic identity in promoting food systems change. Institutions as Conscious Food Consumers makes the case that institutions can use their budgets to change the food system for the better, although significant challenges remain. It is a must read for food systems practitioners, food chain researchers, and foodservice professionals interested in values-based procurement.

Purchasing

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Author :
Publisher : Wiley Global Education
ISBN 13 : 111919413X
Total Pages : 707 pages
Book Rating : 4.1/5 (191 download)

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Book Synopsis Purchasing by : Andrew H. Feinstein

Download or read book Purchasing written by Andrew H. Feinstein and published by Wiley Global Education. This book was released on 2017-04-03 with total page 707 pages. Available in PDF, EPUB and Kindle. Book excerpt: Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-centered text that includes several pedagogical enhancements to help students quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the comprehensive and up-to-date hospitality purchasing text available today.

Foodservice Procurement

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Author :
Publisher :
ISBN 13 : 9780131121836
Total Pages : pages
Book Rating : 4.1/5 (218 download)

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Book Synopsis Foodservice Procurement by : Spears

Download or read book Foodservice Procurement written by Spears and published by . This book was released on 2005-07-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Purchasing for Food Service Operations

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Author :
Publisher : Educational Institute
ISBN 13 : 9780133097238
Total Pages : 0 pages
Book Rating : 4.0/5 (972 download)

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Book Synopsis Purchasing for Food Service Operations by : Ronald F. Cichy

Download or read book Purchasing for Food Service Operations written by Ronald F. Cichy and published by Educational Institute. This book was released on 2012-05-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This textbook teaches the latest thinking in purchasing, guided by a review committee of food purchasing professionals from restaurants, hotels, and on-site/managed services organizations. The book focuses on value-added purchasing strategies and techniques that go beyond a basic product specification approach. Readers will learn how the purchasing control point is a vital element in the food distribution chain from the source and manufacturers to the guest at the table. It covers the latest in e-purchasing, addresses trends in purchasing and product, and features vital information on security, food safety, and ethics from both the distributor's and operator's perspectives.

The Visual Food Encyclopedia

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Publisher :
ISBN 13 :
Total Pages : 696 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis The Visual Food Encyclopedia by : François Fortin

Download or read book The Visual Food Encyclopedia written by François Fortin and published by . This book was released on 1996-10-15 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Visual Food Encyclopedia What does a tree tomato look like? What's the difference between a turnip and a rutabaga? Where does malanga come from? How do you trim an artichoke bottom? The Visual Food Encyclopedia answers all these food questions—and thousands more. The Visual Food Encyclopedia is the cook's companion in the market and the kitchen, illustrating and explaining everything other cookbooks assume you already know. It takes you by the hand and, with a no-nonsense approach, tells you how to look for freshness, when to buy each ingredient at its peak, how to store it once you get it home, and the best methods of preparation and cooking. This extensive guide covers more than 1,000 ingredients, including: 70 different kinds of vegetables 63 varieties of fruits 37 types of meat 62 species of fish 34 different cereals and grains 47 herbs, spices, and condiments 30 kinds of cheese and milk products Varieties of nuts and seeds, mushrooms, seaweed, sugars, fats and oils, and coffee and tea. In large part, the explaining is done with pictures, over 1,200 of them. The state-of-the-art computer images are so clear and richly colored, you'll want to eat the food right off the page. And because you just have to see how some things are done, like cutting a chicken into serving pieces, basic tecniques are clearly illustrated with original step-by-step photographs. This unique book doesn't ignore health concerns either. All the entries include nutritional highlights. A glossary of terms along with a comprehensive index of the technical and most commonly known names for each entry are provided at the end of the book. Plus, while this is an encyclopedia, not a cookbook, serving ideas and traditional recipes using selected ingredients are featured. From the novice cook to the experienced chef, there are timeless lessons to be learned from The Visual Food Encyclopedia.

Purchasing for Food Service

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Publisher :
ISBN 13 : 9780608000701
Total Pages : 165 pages
Book Rating : 4.0/5 (7 download)

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Book Synopsis Purchasing for Food Service by : Lynne Nannen Ross

Download or read book Purchasing for Food Service written by Lynne Nannen Ross and published by . This book was released on 1985 with total page 165 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Purchasing

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Author :
Publisher : Pearson
ISBN 13 :
Total Pages : 418 pages
Book Rating : 4.0/5 ( download)

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Book Synopsis Purchasing by : David K. Hayes

Download or read book Purchasing written by David K. Hayes and published by Pearson. This book was released on 2010 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: With a focus on foodservice operations, this book outlines a ten-step purchasing process and includes product specifications for meats, produce, non-food items and more. Unique coverage is given to make/buy analysis, payment processing and purchasing evaluations. A separate chapter is devoted to purchasing technology and services. Complete with two integrated Buyer s Guides, the book outlines how to manage the purchasing process and identify quality products you want to buy."

Foodservice Management by Design -

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Publisher :
ISBN 13 : 9780578785615
Total Pages : pages
Book Rating : 4.7/5 (856 download)

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Book Synopsis Foodservice Management by Design - by : Soniya Perl

Download or read book Foodservice Management by Design - written by Soniya Perl and published by . This book was released on 2021-01-04 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Team Nutrition Presents a Guide for Purchasing Food Service Equipment

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Publisher :
ISBN 13 :
Total Pages : 330 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Team Nutrition Presents a Guide for Purchasing Food Service Equipment by :

Download or read book Team Nutrition Presents a Guide for Purchasing Food Service Equipment written by and published by . This book was released on 1999 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses how to purchase conventional foodservice production equipment using a decision-making process and critical pathway approach. Each chapter covers a different phase of the process: industry trends, project planning, specification development, the bid process, the receiving process, alternate purchasing strategies, etc.

Purchasing, Student Workbook

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Author :
Publisher : Wiley
ISBN 13 : 9780471208839
Total Pages : 180 pages
Book Rating : 4.2/5 (88 download)

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Book Synopsis Purchasing, Student Workbook by : Andrew H. Feinstein

Download or read book Purchasing, Student Workbook written by Andrew H. Feinstein and published by Wiley. This book was released on 2001-12-17 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: The updated edition of the classic text on selection and procurement For more than a decade, Purchasing: Selection and Procurement for the Hospitality Industry has set the standard for how the principles and practice of purchasing have been taught at universities, colleges, and culinary schools. Now, in its Fifth Edition, this cornerstone volume has been revised to address the latest technological tools used in the industry today. The new lead author of this latest edition has maintained the exceptional coverage that has made this book an industry standard, giving in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and nonfood items such as furniture, fixtures, and equipment. In addition, every chapter has been supplemented with technology applications to help readers become savvy with industry programs. This book also features a companion Web site that connects readers to professional purchasing sites in order to develop real-world skills. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products have been updated to include current trends. Purchasing is important reading for students in hospitality, restaurant management, or culinary arts programs and is an easy-to-use guide for professionals working in foodservice or lodging operations who conduct training courses on purchasing goods and hospitality services.

Purchasing Practices of Large Foodservice Firms

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Publisher :
ISBN 13 :
Total Pages : 80 pages
Book Rating : 4.4/5 (91 download)

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Book Synopsis Purchasing Practices of Large Foodservice Firms by : R. Dan Reid

Download or read book Purchasing Practices of Large Foodservice Firms written by R. Dan Reid and published by . This book was released on 1989 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: