ERIC Number: ED432120
Record Type: Non-Journal
Publication Date: 1998-Jul
Reference Count: N/A
A Guide for Purchasing Food Service Equipment.
Berry, Bobbie; Litchford, Mary D.
This manual provides school foodservice management with information for purchasing conventional foodservice production equipment using a decision-making process and critical pathway approach. Chapters are organized by each phase of the decision-making process, and purchasing tips are highlighted throughout the guide to give suggestions, or alert management to essential information. The first chapter focuses on helping the foodservice professional clarify the guiding principles of the decision-making process, principles that reflect the philosophy and goals of the school and community. Subsequent chapters examine industry trends, provide a view of the equipment industry, discuss project planning, explain equipment by functional areas, explore the decision-making process and specification development, explain the bid and receiving processes, and detail alternative purchasing strategies. Following a glossary of terms is an extensive appendix covering such areas as sample warranties; decision forms; equipment guidelines; checklists for equipment receiving and installation; samples of a procurement plan, solicitation/invitation to bid, and request for quotations; and descriptions of purchasing process boilerplate. (GR)
Descriptors: Critical Path Method, Elementary Secondary Education, Equipment, Equipment Standards, Food Service, Guidelines, Purchasing
National Food Service Management Institute, The University of Mississippi, P.O. Drawer 188, University, MS 38677-0188; Tel: 800-321-3054. (Item No. R35-98, $50)
Publication Type: Guides - Non-Classroom
Education Level: N/A
Sponsor: Food and Nutrition Service (USDA), Washington, DC.
Authoring Institution: National Food Service Management Inst., University, MS.