Foodservice Procurement: Purchasing for Profit
Marian C. Spears, deceased, Emerita, Kansas State University

ISBN-10: 0024142417
ISBN-13: 9780024142412

Publisher: Prentice Hall
Copyright: 1999
Format: Cloth; 526 pp
Published: 06/03/1998

Suggested retail price: $118.67
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The approach of this user-friendly text is to provide undergraduate students in a commercial or noncommercial foodservice curriculum with the understanding that procurement, which includes purchasing, receiving, storage, and inventory control, is the first step in preparing menu items that satisfy customers. With an emphasis placed on being updated and informed about products, students will learn how to make decisions about which products meet the quality standards required by the customer and at the same time find the lowest price for a product. Unlike any other text on the market, this book advocates that purchasing is not a cost center in the operation, as it was for many years, but that it contributes to the profit, and every dollar saved is a dollar profit.

  • Stresses the importance of the procurement unit in the foodservice operation, which demonstrates to students that purchasing, receiving, storage, and inventory control are the base of the entire operation. Pg.___
  • Emphasizes the Hazard Analysis Critical Control Point system. Pg.___
  • Has a 16-page color insert—features food groups and equipment. Pg.___
  • Uses the Food Guide Pyramid as the conceptual framework for the food section. Pg.___
  • Engages students with its clear and informal writing style. Pg.___
  • Discusses how processing or manufacturing and marketing or distribution, exclusive of the cost of materials, packaging, and overhead, can add value to products and increase profits. Pg.___
  • Includes unique figures and tables, photographs, in-chapter and end-of-chapter activities, answers/solutions, study/test questions, chapter summaries, and glossary. Pg.___

I. PURCHASING FOR PROFIT.

 1. Status of Foodservice Purchasing.

 2. Procurement.

 3. The Market.

 4. Product Selection.

II. PROCUREMENT PROCEDURES.

 5. Purchasing.

 6. Receiving, Storage, and Inventory Control.

III. PURCHASING FOOD PRODUCTS.

 7. Grain Foods.

 8. Fresh Fruits and Vegetables.

 9. Processed Fruits and Vegetables.

10. Meats.

11. Seafood.

12. Poultry and Eggs.

13. Dairy Products.

14. Beverages.

IV. PURCHASING NONFOOD PRODUCTS.

15. Production Equipment.

16. Service Equipment.

Appendix: Foods With Standards of Identity.

Glossary.

Index.

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