Purchasing for Foodservice teaches accounting methods and knowledge of product specifications that will be needed by a 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. It is written in an easily understood manner so that it may be used by any level of foodservice personnel that is involved with a phase of the purchasing process.

Contents

1. The Philosophy of Purchasing
2. Accounting Procedures
3. Beef
4. Pork
5. Lamb
6. Seafood
7. Poultry
8. Eggs
9. Dairy Products and Alternatives
10. Cheese
11. Fresh Fruits
12. Fresh Vegetables
13. Canned, Frozen, and Dried Fruits and Vegetables
14. Cereal Products
15. Spices, Herbs, and Flavorings
16. Sweetening Agents
17. Beverages
18. Receiving and Storage

Index

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