Teaches accounting methods and knowledge of product specifications
necessary for successful foodservice operation.
In this time of high costs, administrators are looking at every
possible way to economize without adversely affecting foodservice
quality and the welfare of those served. Purchasing techniques can
be very useful in maximizing the resources of the dietary
department. This book will assist you in learning accounting
procedures and product specifications that will be needed by the
competent purchaser in performing the duties necessary to provide
optimum purchasing decisions basic to a successful foodservice
operation. The foods included are those used in most foodservice
departments. No attempt has been made to cover all foods available.
Useful for any level - written to be understood by all. The book
has been organized to simplify a rather complex subject. It is
hoped that this information will serve as a tool for making
improvements in the purchasing function of foodservice
departments.
General
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