A01=Lewis Reed
appendix a
appendix b
appendix c
Author_Lewis Reed
bibliography
Category=K
dairy products
eq_bestseller
eq_business-finance-law
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
federal regulations
food purchasing guide
fresh
handling
kosher products
miscellaneous groceries
processed
purchase specifications
quality controls
shellfish
Product details
- ISBN 9780471284246
- Weight: 1842g
- Dimensions: 219 x 288mm
- Publication Date: 01 Feb 1993
- Publisher: John Wiley & Sons Inc
- Publication City/Country: US
- Product Form: Hardback
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A ready resource of the standards by which foods are measured, purchased, and inspected
SPECS: The Foodservice and Purchasing Specification Manual is a must-have reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to ensure that the foodservice operation is getting the value it is paying for.
This new Student Edition is brimming with information on purchasing policies, foods, quality controls, and storage and handling procedures. Now in a handy, accessible format, it helps students and professionals ensure successful purchasing through quality control by covering:
The development of a purchasing system, complete with sample forms for bids, ordering, receiving, and issuing
* Quality controls and federal regulations
* Storage and handling procedures
* How to differentiate between "high" and "low" quality products
* Purchasing policies and information guaranteed to save time and money
* The diet-conscious culture, including religious dietary laws, reading nutritional labels, increasing food awareness, and how it affects consumer eating habits
* The theory behind specifications: Why do we need specifications? Who develops them? Who uses them?
SPECS: The Foodservice and Purchasing Specification Manual is a must-have reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to ensure that the foodservice operation is getting the value it is paying for.
This new Student Edition is brimming with information on purchasing policies, foods, quality controls, and storage and handling procedures. Now in a handy, accessible format, it helps students and professionals ensure successful purchasing through quality control by covering:
The development of a purchasing system, complete with sample forms for bids, ordering, receiving, and issuing
* Quality controls and federal regulations
* Storage and handling procedures
* How to differentiate between "high" and "low" quality products
* Purchasing policies and information guaranteed to save time and money
* The diet-conscious culture, including religious dietary laws, reading nutritional labels, increasing food awareness, and how it affects consumer eating habits
* The theory behind specifications: Why do we need specifications? Who develops them? Who uses them?
LEWIS REED received a culinary arts degree from Santa Barbara City College, a bachelor of science degree in hotel and restaurant management from Cal Poly Pomona, a master's in hospitality administration from University of Nevada, Las Vegas, and a PhD in education administration from Washington State University. He has taught at Santa Barbara City College, University of Nevada, Las Vegas, and Washington State University. His experience in the hospitality industry includes jobs as a waiter, a purchasing agent, a cook, a chef, a manager, and an owner, all of which contributes to his inside knowledge and appreciation of the industry. He currently owns two restaurants and is a franchisee of a national chain.
