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.
|Publication date:||27th January 2009|
|Author:||David K. Hayes, Jack D. Ninemeier|
|Publisher:||Pearson an imprint of Pearson Education (US)|
|Categories:||Hotel & catering trades,|