This manual is intended to help create and sustain good relations between purchasers and suppliers of foods and related products. It is designed to guide anyone involved in the purchasing function: purchasing officers and managers in medium and large establishments, food and beverage managers, catering managers, chefs, caterers, restaurateurs, hoteliers, and proprietors. The first two chapters set out the principles of effective purchasing. Chapter 1 offers practical advice on meeting customer needs. Chapter 2 focuses on meeting business needs. Chapters 3-14 address the following aspects of the purchasing function: the process; controlling purchases; controlling stock; deciding quality; deciding quantity; stating needs; identifying and selecting suppliers; getting the best from the supplier; negotiating; contracts; hygiene, safety, and the law; and effective purchasing. Chapters 15-30 offer specific recommendations for purchase of the following items: meat; poultry, game, and offal (liver, kidneys, heart, etc.); fish; fruit; vegetables; dairy produce and eggs; bakery goods; dry goods; seasonings; oils and fats; canned goods; chilled and frozen foods; alcoholic beverages; nonalcoholic beverages; paper goods; and cleaning materials. An index is provided. (YLB)