Modern Food Service Purchasing: Business Essentials to Procurement / Edition 1

by Robert B Garlough

Overview

MODERN FOOD SERVICE PURCHASING is designed specifically to provide culinary arts professionals with current, in-depth coverage of the essential concepts of purchasing, storeroom operations, and financial stewardship. This comprehensive resource brings together under one cover the four fundamentals of contemporary food service purchasing: Market and distribution systems Storeroom operations Cost controls Product information Delivering a chef-focused overview of financial management and the formulas used to control a successful business, Modern Food Service Purchasing explains in detail how to set up a successful storeroom operation while providing chefs and buyers with a comprehensive reference that will deliver value for years to come. Extensive color photography, useful charts and forms, and a comprehensive glossary of key terms round out the coverage.

Product Details

ISBN-13:	9781418039646
Publisher:	Cengage Learning
Publication date:	03/02/2010
Edition description:	New Edition
Pages:	864
Product dimensions:	8.80(w) x 11.00(h) x 1.30(d)

About the Author

Robert Garlough is a Chef Emeritus at The Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, Michigan. He is also a partner of My Chef, Inc., located in Naperville, Illinois, and the author of MODERN FOOD SERVICE PURCHASING. He holds a Masters Degree and has received many culinary awards, including the prestigious CHRIE Chef Herman Breithaupt Award and the ACF National Educator of the Year. Mr. Garlough is an active member of national and international culinary associations and the author of the new culinary text, MODERN FOOD SERVICE PURCHASING.

Table of Contents

Part I. Procurement: Dynamics of Food Service Purchasing. 1. The Purchasing Function: An Overview. 2. Food Laws and the Market and Distribution Systems. 3. Practical Considerations for Buying Decisions 4. Modern Applications of Food Science. Part II. Purchasing Management: Mastering the Storeroom. 5. Measuring and Packaging for Preservation, Sale, and Distribution. 6. The Ingredient Process. 7. The Physical Storeroom. 8. Receiving, Storing, and Issuing. 9. Cost Control Measures for Food Service Operations. 10. Security Issues with Vendors, Employees and Customers. Part III. The Commodities: Developing Product Knowledge. 11. Herbs, Spices, Minerals, and Flavoring Agents. 12. Bakery Supplies. 13. Meats and Offal. 14. Poultry and Game. 15. Fish and Shellfish. 16. Fruits. 17. Vegetables. 18. Eggs, Dairy, and Cheese. 19. Vegetarian and Special Dietary Products. 20. Beverages. 21. Postscript: Futurist Thoughts on Food Service Appendix A. Financial and Cost Control Formulas. Appendix B. Standard Measurement Conversions. Appendix C. Approximate Ingredient Volume to Weight Equivalents. Appendix D. Management Checklists. Appendix E. Cost Control Forms. Appendix F. Food Service Industry Resources. Appendix G. State Alcohol Control Boards. Appendix H. Hospitality Professional Organizations. Appendix I. Commodity Organizations.

Editorial Reviews

"I think the chapters are detailed and well organized. The subject matter is appropriately covered and the text easy to read." - Andrea White-McNeil, Master of Hospitality Management (M.H.M.), Assistant Professor, Daytona Beach Community College

"I think the book is very useful because it teaches future food service workers the importance of purchasing and the many facets that are associated with it." - Jacqueline L Baldwin, CEC, District Chef, Sodexho Campus Services, Rensselaer Polytechnic Institute

From the Publisher