Modern Food Service Purchasing: Business Essentials to Procurement

Modern Food Service Purchasing: Business Essentials to Procurement
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By:"Robert B Garlough"
"Business & Economics"
Published on 2010-03-02 by Cengage Learning

TABLE 13.1 (continued) 175 Loin, Strip Loin, Bone In 1285 42 11–14 14–18 18–\u003cbr\u003e\n22 22–up 176 Loin, Steak Tail 1415 43 0.6–075 0.75–0.9 0.9–1.00 1–up 180 \u003cbr\u003e\nLoin, Strip Loin, Boneless 1286 43 8–10 10–12 12–14 14–up 181 Loin, \u003cb\u003eSirloin\u003c/b\u003e ...

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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. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

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