Purchasing for Foodservice, 2nd EditionISBN: 978-0-8138-1463-6
Paperback
151 pages
March 1994, Wiley-Blackwell
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Preface; The Philosophy of Purchasing; Accounting Procedure; Beef; Pork; Lamb; Seafood; Poultry; Eggs; Dairy Products and Alternatives; Cheese; Fresh Fruits; Fresh Vegetables; Canned, Frozen, and Dried Fruits and Vegetables; Cereal Products; Spices, Herbs and Flavorings; Sweetening Agents; Beverages; Receiving and Storage, Index.
