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Foodservice Procurement Purchasing for Profit

The Marty Mart
(750)
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US $5.08
ApproximatelyRM 21.51
Condition:
Very Good
“Soft cover edition”
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Located in: Antioch, Illinois, United States
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Estimated between Sat, 2 Aug and Thu, 7 Aug
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eBay item number:193871787262
Last updated on Aug 23, 2024 08:24:38 MYTView all revisionsView all revisions

Item specifics

Condition
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See all condition definitionsopens in a new window or tab
Seller Notes
“Soft cover edition”
Features
Soft-Cover
ISBN
9780024142412

About this product

Product Identifiers

Publisher
Prentice Hall PTR
ISBN-10
0024142417
ISBN-13
9780024142412
eBay Product ID (ePID)
435592

Product Key Features

Number of Pages
526 Pages
Language
English
Publication Name
Foodservice Procurement : Purchasing for Profit
Subject
Industries / Hospitality, Travel & Tourism, Industries / Food Industry
Publication Year
1998
Type
Textbook
Author
Marian C. Spears
Subject Area
Business & Economics
Format
Hardcover

Dimensions

Item Height
0.9 in
Item Weight
33.1 Oz
Item Length
9.5 in
Item Width
7.5 in

Additional Product Features

Intended Audience
College Audience
LCCN
98-003280
Dewey Edition
21
Illustrated
Yes
Dewey Decimal
647.95/068/7
Table Of Content
I. PURCHASING FOR PROFIT. 1. Status of Foodservice Purchasing. 2. Procurement. 3. The Market. 4. Product Selection. II. PROCUREMENT PROCEDURES. 5. Purchasing. 6. Receiving, Storage, and Inventory Control. III. 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. IV. PURCHASING NONFOOD PRODUCTS. 15. Production Equipment. 16. Service Equipment. Appendix: Foods With Standards of Identity. Glossary. Index.
Synopsis
The approach of this user-friendly text is to provide undergraduate students in a commercial or noncommercial foodservice curriculum with the understanding that procurement, which includes purchasing, receiving, storage, and inventory control, is the first step in preparing menu items that satisfy customers. With an emphasis placed on being updated and informed about products, students will learn 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. Unlike any other text on the market, this book advocates that purchasing is not a cost center in the operation, as it was for many years, but that it contributes to the profit, and every dollar saved is a dollar profit.
LC Classification Number
TX911.3.P8S64 1999

Item description from the seller

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The Marty Mart

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