Purchasing for Foodservice

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.

ISBN:	9780813814636
Publisher:	Wiley
Imprint:	Wiley Blackwell
Published date:	26 Apr 2000
DEWEY:	647.950687
DEWEY edition:	20
Language:	English
Number of pages:	151
Weight:	260g
Height:	225mm
Width:	155mm
Spine width:	10mm

Write a review

Your Name:

Your Review: Note: HTML is not translated!

Rating: Bad           Good

Enter the code in the box below: