ERIC Number: ED307424
Record Type: RIE
Publication Date: 1985
Purchasing for Food Service: Self-Instruction.
Ross, Lynne Nannen
This book is designed to teach accounting procedures and product specifications that are needed by the competent purchaser in order to make optimum purchasing decisions basic to a successful food service operation. It may be used by any level of food service personnel that is involved with any phase of the purchasing process. Preferably, the book should be used with the guidance and direction of a dietitian or instructor, but any interested employee working alone should benefit from the information. The self-instruction technique presents information in brief, easy steps. As new products are introduced, they are explained. Comprehension is tested by fill-in questions with answers. These topics are covered: the philosophy of purchasing; accounting procedures; beef; pork; lamb; fish and seafood; poultry; eggs; dairy products and alternatives; cheese; fresh fruits; canned, frozen, and dried fruits; fresh vegetables; canned, frozen, and dried vegetables; cereal products; spices, herbs, and flavorings; sweetening agents; beverages; and receiving and storage. (YLB)
Descriptors: Accounting, Adult Education, Food, Food Service, Home Economics, Independent Study, Programed Instruction, Purchasing, Specifications
Iowa State University Press, 2121 South State Avenue, Ames, IA 50010.
Publication Type: Books; Guides - Classroom - Learner
Education Level: N/A
Authoring Institution: N/A