Quantity food purchasing. 4th ed.
1994
Kotschevar L.H. | Donnelly R.
Discusses such topics as the costs in purchasing and the six steps involved in purchasing; what specifications are, what they should do and the advantages of using them; the part receiving, storage and issuing should play in helping to perform the purchasing function; ending the purchasing job; types of markets and some of the functions performed in them; the role that computers can play in the purchase function; and the purchasing of such products as meat, poultry and eggs, marine products, fresh produce, processed foods, dairy products, groceries, alcoholic beverages, nonfood supplies, service contracts, etc. Intended to be a complete and thorough coverage of what is required to become a buyer for food services, as well as a backup manual for the active buyer working in the field.
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