Purchasing for foodservice
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Ames, Iowa :
Iowa State University Press ,
1994
|
| Edition: | 2nd ed |
| Subjects: |
Table of Contents:
- The philosophy of purchasing
- Accounting procedures
- Beef
- Pork
- Lamb
- Seafood
- Poultry
- Eggs
- Dairy products and alternatives
- Cheese
- Fresh fruits
- Fresh vegetables
- Canned, frozen, and dried fruits and vegetables
- Cereal products
- Spices, herbs, and flavorings
- Sweetening agents
- Beverages
- Receiving and storage