000			02191cam a22003857a 4500
001			15844662
003			OSt
005			20150817151045.0
008			090731s2011 nyua b 001 0 eng d
010			_a 2009933906
020			_a978981433642 [paperback]
040			_aMFM _cMFM _dBTCTA _dBAKER _dYDXCP _dBWX _dVP@ _dDLC
042			_alccopycat
082			_2338.4764795 G18 2011
100	1		_aGarlough, Robert _d1954-
245	1	0	_aModern food service purchasing : _ba complete resource / _cRobert Garlough
250			_aPhilippine edition
260			_aClifton Park, New York : _bDelmar Cengage Learning, _cc2011
300			_a696 pages : _billustrations (color) ; _c29 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes appendices and index.
505			_aContents: 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
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
650		0	_aFood service purchasing.
650		0	_aFood service management.
906			_a7 _bcbc _ccopycat _d3 _eepcn _f20 _gy-gencatlg
942			_2ddc _cREF
998			_cMj [new] _d11/04/2014
998			_cida[checked and edited] _d07/24/2015
999			_c2212 _d2212