TY  - BOOK
AU  - Garlough,Robert
TI  - Modern food service purchasing: a complete resource 
SN  - 978981433642 [paperback]
PY  - 2011///
CY  - Clifton Park, New York
PB  - Delmar Cengage Learning
KW  - Food service purchasing
KW  - Food service management
N1  - Includes appendices and index; Contents: Chapter 1 The purchasing function: an overview -- Chapter 2 Food laws and the market and distribution stems -- Chapter 3 Practical considerations for buying decisions -- Chapter 4 Modern applications of food science -- Chapter 5 Measuring and packaging for preservation, sale, and distribution -- Chapter 6 The ingredient process -- Chapter 7 The storeroom -- Chapter 8 Receiving, storing, and issuing -- Chapter 9 Cost control measures for food service operations -- Chapter 10 Security issues with vendors, employees, and customer -- Chapter 11 Herbs, spices, minerals, and flavoring agents -- Chapter 12 Bakery supplies -- Chapter 13  Meats and offal -- Chapter 14 Poultry and game -- Chapter 15 Fish and shellfish -- Chapter 16 Fruits -- Chapter 17 Vegetables -- Chapter 18 Eggs, dairy, and cheese -- Chapter 19 Vegetarian and special dietary products -- Chapter 20 Beverages -- Chapter 21 Postscript: futurist thoughts on food service
ER  -