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.
显示更多 [+] 显示较少 [-]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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