Contemporary in perspective, this classic volume offers a practical, non-theoretical, approach to the all aspects of purchasing for the food service industry -- and presents more information on nutrition than any other similar book available. Features a combination of how to purchase plus the factors needed to purchase. Provides the detail necessary to get what is desired in the various foods and services that are purchased. Provides unique, detailed coverage of the definition of qualities and other factors important in the purchase of food and related products. Explains of why patrons need to be considered. Contains an exceptionally complete review of how the computer is used in purchasing. Includes cases studies. For those responsible for managing quantity food purchasing in the food service industry.
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This text has a long and successful history both as a textbook for food purchasing courses...and as on-the-job resource for students once they begin purchasing in the industry.
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Book Description Prentice Hall, 1988. Hardcover. Book Condition: New. book. Bookseller Inventory # 23662204