9780024142412-0024142417-Foodservice Procurement: Purchasing for Profit

Foodservice Procurement: Purchasing for Profit

ISBN-13: 9780024142412
ISBN-10: 0024142417
Edition: 1
Author: Marian C. Spears
Publication date: 1998
Publisher: Pearson College Div
Format: Hardcover 526 pages
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Book details

ISBN-13: 9780024142412
ISBN-10: 0024142417
Edition: 1
Author: Marian C. Spears
Publication date: 1998
Publisher: Pearson College Div
Format: Hardcover 526 pages

Summary

Foodservice Procurement: Purchasing for Profit (ISBN-13: 9780024142412 and ISBN-10: 0024142417), written by authors Marian C. Spears, was published by Pearson College Div in 1998. With an overall rating of 4.1 stars, it's a notable title among other books. You can easily purchase or rent Foodservice Procurement: Purchasing for Profit (Hardcover) from BooksRun, along with many other new and used books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $0.18.

Description

Contemporary in perspective, this user-friendly introduction to foodservice procurement -- purchasing, receiving, storage, and inventory control -- emphasizes that purchasing 1) is the first step in preparing menu items that satisfy customers, and 2> is not a cost center in the operation (as it was for many years), but that it contributes to the profit, and that every dollar saved is a dollar profit. Stresses the importance of the procurement unit in the foodservice operation -- that purchasing, receiving, storage, and inventory control are the base of the entire operation. Explains how to make decisions about which products meet the quality standards required by the customer and at the same time find the lowest price for a product. Emphasizes the Hazard Analysis Critical Control Point system. Uses the Food Guide Pyramid as the conceptual framework for the food section. Discusses how processing or manufacturing and marketing or distribution, exclusive of the cost of materials, packaging, and overhead, can add value to products and increase profits. For those preparing to work in a commercial or noncommercial foodservice.

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