Purchasing for Food Service Operations / Edition 1

by Ronald F. Cichy, Jeffery D. Elsworth

Overview

This textbook teaches the latest thinking in purchasing, guided by a review committee of food purchasing professionals from restaurants, hotels, and on-site/managed services organizations. The book focuses on value-added purchasing strategies and techniques that go beyond a basic product specification approach. Readers will learn how the purchasing control point is a vital element in the food distribution chain from the source and manufacturers to the guest at the table. It covers the latest in e-purchasing, addresses trends in purchasing and product, and features vital information on security, food safety, and ethics from both the distributor's and operator's perspectives.

Product Details

ISBN-13:	9780866122887
Publisher:	American Hotel & Lodging Educational Institute
Publication date:	09/28/2007
Edition description:	New Edition
Product dimensions:	6.00(w) x 1.25(h) x 9.00(d)

About the Author

About the Educational Institute

We Train The Best!

The American Hotel and Lodging Educational Institute (AHLEI) is the premier source for delivering quality hospitality education, training and professional certification that serves the needs of hospitality schools and industries worldwide. The AHLEI meets and exceed its education and training mission by providing materials for all levels of hospitality personnel via: online learning, distance learning courses, videos, seminars, textbooks, and study guides. Professional certification from the AHLEI is the ultimate distinction of professional excellence for the hospitality industry. It certifies and validates competencies in conjunction with academia and industry experts for over 35 positions in the hospitality industry; designations from front-line to general manager, including the prestigious CHA - the Certified Hotel Administrator.

Table of Contents

Purchasing in the Food Service Distribution Channel

Food Service Operations

Purchasing Systems and Personnel

The Distributor

Buyer-Distributor Relationships

Receiving, Storing, and Inventory Controls

Meat Products: Beef, Pork, Veal, and Lamb

Seafood

Poultry

Dairy Products and Eggs

Produce

Baked Goods and Grocery Items

Beverages

Equipment, Supplies, and Services