Publisher's Synopsis
Whether in robust health or recessionary ills, the foodservice economy demands careful planning and tight cost controls. The author offers descriptions of more than 2,750 items, along with detailed purchasing specifications, quality, size and packaging information. An in-depth section on developing a purchasing system is included, along with sample forms for bids, ordering, receiving and issuing.;This book should be of interest to purchasing agents, food and beverage managers, restauranteurs.
