This is a practical text for foodservice purchasing. It assumes no prior knowledge of the subject. Marian Spears has given us a book that will be used extensively as a text in undergraduate programs in hospitality and dietetics, and it will used extensively in the foodservice industry as a hands-on reference and training tool.

Foodservice Procurement: Purchasing for Profit is illustrated throughout with color photos, diagrams, charts, tables, and line drawings. It is presented in a straightforward, clear style, enabling the user to access information quickly and easily.

Contents

Purchasing for Profit

1. Status of Foodservice Purchasing
2. Procurement
3. The Market
4. Product Selection

Procurement Procedures

5. Purchasing
6. Receiving, Storage, and Inventory Control

Purchasing Food Products

7. Grain Foods
8. Fresh Fruits and Vegetables
9. Processed Fruits and Vegetables
10. Meats
11. Seafood
12. Poultry and Eggs
13. Dairy Products
14. Beverages

Purchasing Non-Food Products

15. Production Equipment.
16. Service Equipment

Appendix: Foods with Standards of Identity
Glossary
Index

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