Quantity Food Purchasing (5th Edition)

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9780130958815: Quantity Food Purchasing (5th Edition)

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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From the Publisher:

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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Kotschevar, Lendal H.; Donnelly, Richard
Published by Prentice Hall (1998)
ISBN 10: 0130958816 ISBN 13: 9780130958815
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Kotschevar, Lendal H.; Donnelly, Richard
Published by Prentice Hall (1998)
ISBN 10: 0130958816 ISBN 13: 9780130958815
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Book Description Prentice Hall, 1998. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: 1. Introduction of Purchasing. 2. The Patron Sphere. 3. The Markets. 4. Supplier Selection, Specifications, and Steps in Purchasing. 5. Getting the Goods. 6. The Computer in Purchasing. 7. Meat. 8. Poultry and Eggs. 9. Marine Products. 10. Fresh Produce. 11. Processed Foods. 12. Dairy Products. 13. Groceries. 14. Alcoholic Beverages. 15. Nonfood Supplies. 16. Purchasing Contract Services. Appendix A: The Law of Purchasing. Appendix B: General Storage Requirements for Foodstuffs. Appendix C: Economic Order Quantity. Appendix D: Formulas for Calculating Yield Grades of Meat. Appendix E: IMPS Tables Other than Fresh Beef and the Division of Beef into Wholesale Cuts. Appendix F: Servings per Pound of Uncooked Meat. Appendix G: Amounts to Order Processed Food. Appendix H: Fish and Shellfish Docked from American Waters. Bibliography. Index. Bookseller Inventory # ABE_book_new_0130958816

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Kotschevar, Lendal H.; Donnelly, Richard
Published by Pearson (1998)
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Book Description Pearson, 1998. Hardcover. Book Condition: New. Bookseller Inventory # P110130958816

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Kotschevar, Lendal H.; Donnelly, Richard
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Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97801309588151.0

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Kotschevar, Lendal H.; Donnelly, Richard
Published by Prentice Hall (1998)
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Book Description Prentice Hall, 1998. Paperback. Book Condition: New. 5. Bookseller Inventory # DADAX0130958816

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Kotschevar, Lendal H.; Donnelly, Richard
Published by Merrill Pub Co (1998)
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Book Description Merrill Pub Co, 1998. Paperback. Book Condition: Brand New. 5th sub edition. 665 pages. 9.75x7.75x1.25 inches. In Stock. Bookseller Inventory # 0130958816

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