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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.Ronald F. Cichy, Ph.D. and Jeffery D. Elsworth, Ph.D., Michigan State University©2007, 16 chapters, SoftboundISBN 978-0-86612-288-7
This title is distributed in the United States by Pearson Higher Education. For additional instructor information or to place an order, please visit Pearson's website.
To find your Pearson customer service representative, visit http://www.pearsonhighered.com/replocator/.
Chapter: 1 Purchasing in the Food Service Distribution Channel
Chapter: 2 Food Service Operations
Chapter: 3 Purchasing Systems and Personnel
Chapter: 4 The Distributor
Chapter: 5 Buyer-Distributor Relationships
Chapter: 6 Receiving, Storing, and Inventory Controls
Chapter: 7 Legal Issues in Purchasing
Chapter: 8 Meat Products
Chapter: 9 Seafood
Chapter: 10 Poultry
Chapter: 11 Dairy Products and Eggs
Chapter: 12 Produce
Chapter: 13 Baked Goods and Grocery Items
Chapter: 14 Beverages
Chapter: 15 Equipment, Supplies, and ServicesDownload
Course Description: This course will give students a basic understanding of the purchasing function in the food service sectors. Students will learn about the ways in which value can be added by members of the food service distribution channel, the necessary elements of purchase specifications, and how to select and evaluate distributor partners. The course also covers ethics, group purchasing, electronic purchasing methods, and food safety and defense issues.
Objectives: At the completion of this course, students should be able to:
Group Teaching Guidelines: This course is designed with 15 chapter sessions that can be combined or broken down to meet a variety of scheduling needs. Class activities are included in the Instructor's Guide.
Evaluation: The student must complete a comprehensive final examination covering all 15 chapters.
Learning Resources: Purchasing for Food Service Operations, by Ronald F. Cichy and Jeffery D Elsworth.
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