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Textbook
Specs: The Comprehensive Foodservice Purchasing and Specification Manual, 2nd EditionISBN: 978-0-471-28424-6
Hardcover
720 pages
March 1993, ©1993
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 15-20 days delivery time. The book is not returnable.
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Introduction
1. Purchasing Policies.
2. Fruits - Fresh and Processed.
3. Vegetables.
4. Dairy Products.
5. Eggs.
6. Poultry.
7. Fish and Shellfish.
8. Meat.
9. Kosher Products.
10. Convenience Foods.
11. Miscellaneous Groceries.
12. Storage and Handling.
Appendix A: Quality Controls and Federal Regulations.
Appendix B: Food Purchasing Guide.
Appendix C: Purchase Specifications.
Bibliography.
Index.
Related Titles
Food Service Operations & Management
Resources for
Instructors
Contact a Wiley Sales Rep
Find Your Rep
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