Publisher's Synopsis
For foodservice establishments, quality begins with the purchase of the best ingredients at the best price. In this comprehensive manual, the author explains everything a buyer needs to know, from finding the right supplier to preparing a product specification, from methods of payment to receiving, controlling and issuing stores.;This book has been designed for anyone who makes buying decisions in the foodservice industry, whether a purchasing officer with a large hotel chain or the owner-manager of a small restaurant. It explains how to develop a purchasing policy, how to deal with sales representatives, and how to find good value. Since a business is only as good as its staff, managerial skills and matters of training are fully described. Methods of controlling inventory are examined in detail, and the advantages of different systems are explained. Purchases of capital equipment, services and operating supplies are dealt with, as well as food and beverage items. Security is seen as an important concern for the purchasing department, and the author describes ways to prevent theft and pilferage at every stage of the operation.;A feature of this book is the detailed charts which explain the seasonal availability of fruit, vegetables, meat and seafood, together with their uses and storage requirements.
