Foodservice Procurement, Purchasing for Profit - 5 Angebote vergleichen

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, betterworldbooks_.
Contemporary in perspective, this user-friendly introduction to foodservice procurement -- purchasing, receiving, storage, and inventory control -- emphasizes that purchasing 1) is the first step in preparing menu items that satisfy customers, and 2> is not a cost center in the operation (as it was for many years), but that it contributes to the profit, and that every dollar saved is a dollar profit. Stresses the importance of the procurement unit in the foodservice operation -- that purchasing, receiving, storage, and inventory control are the base of the entire operation. Explains 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. Emphasizes the Hazard Analysis Critical Control Point system. Uses the Food Guide Pyramid as the conceptual framework for the food section. 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. For those preparing to work in a commercial or noncommercial foodservice. , Hardcover, Ausgabe: 1, Label: Prentice Hall, Prentice Hall, Produktgruppe: Book, Publiziert: 1998-06-13, Studio: Prentice Hall, Verkaufsrang: 1661221.

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, TEXTBOOKNOOK.
Contemporary in perspective, this user-friendly introduction to foodservice procurement -- purchasing, receiving, storage, and inventory control -- emphasizes that purchasing 1) is the first step in preparing menu items that satisfy customers, and 2> is not a cost center in the operation (as it was for many years), but that it contributes to the profit, and that every dollar saved is a dollar profit. Stresses the importance of the procurement unit in the foodservice operation -- that purchasing, receiving, storage, and inventory control are the base of the entire operation. Explains 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. Emphasizes the Hazard Analysis Critical Control Point system. Uses the Food Guide Pyramid as the conceptual framework for the food section. 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. For those preparing to work in a commercial or noncommercial foodservice. , Hardcover, Ausgabe: 1, Label: Prentice Hall, Prentice Hall, Produktgruppe: Book, Publiziert: 1998-06-13, Studio: Prentice Hall, Verkaufsrang: 1661221.

Lieferung aus: Vereinigte Staaten von Amerika, Lagernd, zzgl. Versandkosten.
agricultural sciences,business and finance,business and investing,food science,food lodging and transportation,hospitality travel and tourism,industries and professions,science and math,textbooks,travel, Contemporary in perspective, this user-friendly introduction to foodservice procurement -- purchasing, receiving, storage, and inventory control -- emphasizes that purchasing 1) is the first step in preparing menu items that satisfy customers, and 2> is not a cost center in the operation (as it was for many years), but that it contributes to the profit, and that every dollar saved is a dollar profit. Stresses the importance of the procurement unit in the foodservice operation -- that purchasing, receiving, storage, and inventory control are the base of the entire operation. Explains 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. Emphasizes the Hazard Analysis Critical Control Point system. Uses the Food Guide Pyramid as the conceptual framework for the food section. 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. For those preparing to work in a commercial or noncommercial foodservice.

Lieferung aus: Niederlande, 3-4 weken.
bol.com.
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 A... 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. Productinformatie:Taal: Engels;Afmetingen: 24x241x190 mm;Gewicht: 939,00 gram;ISBN10: 0024142417;ISBN13: 9780024142412; Engels | Hardcover | 1998.

Lieferung aus: Kanada, Usually ships within 1 - 2 business days.
Von Händler/Antiquariat, Vanderbilt CA.
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