Purchasing for food service
1985
Robertson, Lynne Nannen
Abstract: Purchasing techniques and guidelines for food service institutions are outlined in this self-instructive manual from the Iowa State University Press. The text is designed for any level of food service personnel involved with purchasing; content information is presented in brief, simple steps that the used masters before going on. The basic philosophy of purchasing and principles of record keeping and accounting are review.
Show more [+] Less [-]Purchasing specifications are decribed for a wide variety of products categorized in the following groups: beef; pork; lamb; fish and seafood; poultry; eggs; dairy products and alternatives; cheese; fresh fruits; canned, frozen, and dried vegetables; cereal products; spices, herbs, and flavoring; sweetening agents; and beverages. Major objectives and recommended procedures are outlined for receiving and storage of meat, poultry, fish, eggs, cheese, fresh fruits and vegetables, and non-perishables.
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