Purchasing: A Guide for Hospitality Professionals
With a focus on foodservice operations, this book outlines a ten-step purchasing process and includes product specifications for meats, produce, non-food items and more. Unique coverage is given to make/buy analysis, payment processing and purchasing evaluations. A separate chapter is devoted to purchasing technology and services. Complete with two integrated Buyer's Guides, the book outlines how to manage the purchasing process and identify quality products you want to buy.
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Introduction to Purchasing Management
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affect alcoholic alcoholic beverages buy analysis Buyer's Guide chapter cheese chicken coffee concerns consider contain contract cooking cream customers delivered delivery invoice determine dishware eggs ensure evaluation example factors Figure fish ﬂavor ﬂour food and beverage food cost foodservice buyers foodservice operations fresh frozen fruits grade ground beef guests Guide to Internet Guide to Purchasing halal hospitality organization identify important ingredients labeled lettuce manager market forms meat menu items milk minimum-maximum NAMP needed negotiation on-site packaging payment percent popular pork portion potatoes poultry pound price quotations procedures products purchased purchase order purchase quantities purchase specifications purchase unit purchasing system Purchasing Terms quality requirements quantity of products relationship restaurant roasts sauce seafood seller selling served shrimp soft drinks sold standards steaks Step storage areas sugar suppliers supply sources Surimi tion trans fats types typically ucts Uniform Commercial Code USDA vegetables wine