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Full Description
The KITCHENPRO SERIESsixth text in the series. By combining real-life situations in food industry purchasing and adding in candid explanations of situations that have been encountered through many years in the food industry, Chef Thomas Schneller along with Brad Matthews have written a text specific to procurement in the food industry. Their vast knowledge of this field gained from years of experience make this text detailed not only in buying ingredients but also on the procurement of equipment as well as finding, identifying and assessing the proper vendor. The text will answer questions about establishing and maintaining vendor relationships, ethical considerations, and enables the buyer to make decisions accurately Since the food industry is full of trends the importance of trends and how to make the right decision in ordering ingredients by writing product specifications for food service vendors. GUIDE TO PURCHASING is more than a reference tool and a guide for those in the field it but is written in an engaging style so that the reader will learn a variety of purchasing options and product specifications.
Contents
About the CIA.Author Biography.Acknowledgements.Introduction.1. History of Food Purchasing.2. Dealing With Purveyors and Establishing a Vendor Relationship.3 Developing Food Orders.4. Ordering for Meat, Poultry, and Fish.5. Inventory Management and the Storeroom.6. Small and Large Equipment Purchasing.7. Trends in the Industry.Glossary.Index.Photo Credits.CIA Conversion Charts.
