Book Description
The fundamental accounting content you've come to trust from South-Western remains in the Anniversary Edition. Century 21 Accounting Multicolumn Journal Approach starts with the traditional multicolumn journal, then moves students into special journals in Cycle Three. Each chapter is divided into three or four lessons with corresponding assessment activities right at the point of use. Automated Accounting is in every chapter and directions are versatile, allowing this text to be used with Automated Accounting 6.0 Macintosh, 7.0 and 8.0 Windows software.
Book Description
Contemporary in perspective, this classic volume offers a practical, non-theoretical, approach to the all aspects of purchasing for the food service industry -- and presents more information on nutrition than any other similar book available. Features a combination of how to purchase plus the factors needed to purchase. Provides the detail necessary to get what is desired in the various foods and services that are purchased. Provides unique, detailed coverage of the definition of qualities and other factors important in the purchase of food and related products. Explains of why patrons need to be considered. Contains an exceptionally complete review of how the computer is used in purchasing. Includes cases studies. For those responsible for managing quantity food purchasing in the food service industry.
Book Description
A ready resource of the standards by which foods are measured, purchased, and inspected
SPECS: The Foodservice and Purchasing Specification Manual is a must-have reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to ensure that the foodservice operation is getting the value it is paying for.
This new Student Edition is brimming with information on purchasing policies, foods, quality controls, and storage and handling procedures. Now in a handy, accessible format, it helps students and professionals ensure successful purchasing through quality control by covering:
- The development of a purchasing system, complete with sample forms for bids, ordering, receiving, and issuing
- Quality controls and federal regulations
- Storage and handling procedures
- How to differentiate between "high" and "low" quality products
- Purchasing policies and information guaranteed to save time and money
- The diet-conscious culture, including religious dietary laws, reading nutritional labels, increasing food awareness, and how it affects consumer eating habits
- The theory behind specifications: Why do we need specifications? Who develops them? Who uses them?
Average customer rating:
- Review for SPECS A comprehensive purchasing manual
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Specs: The Comprehensive Foodservice Purchasing and Specification Manual, 2nd Edition
Lewis Reed
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
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The Book of Yields: Accuracy in Food Costing and Purchasing
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The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry
ASIN: 0471284246 |
Customer Reviews:
Review for SPECS A comprehensive purchasing manual.......2000-03-18
This is the absolute best hummdinger of a book for buying and selling food. If your a buyer or a seller this is the perfect book. Pays for itself in days. Well folks that is all I have to say about that. Have a good day ya hear.
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Purchasing for Hospitality Operations
William B. Virts
Manufacturer: Educational Inst of the Amer Hotel
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Management of Food And Beverage Operations
ASIN: 0866120335 |
Book Description
A concise reference for food and beverage professionals who wish to sell or buy an existing foodservice operation. Based on the author's many years of personal experience, this detailed guide presents a wealth of information on valuation principles and procedures, sales terms and conditions, sales and purchase strategies. Shows how the value of a foodservice is determined from both the seller's and the buyer's point of view. It also discusses the techniques involved in finalizing a sale, including buying and selling strategies, closing procedures and alternative methods of financing the purchase. An appendix contains a case study illustrating the determination of an acceptable sales price from the seller's and the buyer's vantage points.
Book Description
The updated edition of the classic text on selection and procurement
For more than a decade, Purchasing: Selection and Procurement for the Hospitality Industry has set the standard for how the principles and practice of purchasing have been taught at universities, colleges, and culinary schools. Now, in its Fifth Edition, this cornerstone volume has been revised to address the latest technological tools used in the industry today.
The new lead author of this latest edition has maintained the exceptional coverage that has made this book an industry standard, giving in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and nonfood items such as furniture, fixtures, and equipment. In addition, every chapter has been supplemented with technology applications to help readers become savvy with industry programs. This book also features a companion Web site that connects readers to professional purchasing sites in order to develop real-world skills. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products have been updated to include current trends.
Purchasing is important reading for students in hospitality, restaurant management, or culinary arts programs and is an easy-to-use guide for professionals working in foodservice or lodging operations who conduct training courses on purchasing goods and hospitality services.
Customer Reviews:
Good information, bad organization.......2004-02-25
I had to use this book as a text for a purchasing course I took and was frustrated to no end by its lack of organization. The different sections often repeat and even contradict themselves, although this improves substantially when you get to the chapters in the second half of the book on specific categories of items to be purchased. Each chapter is followed by a list of 30-40 "important words and concepts," most of which aren't defined or explained in the chapter but just mentioned in passing. Some of them aren't even mentioned in the chapter, and many of them appear on two or three different lists. The index is so limited as to be next to useless, and there is no glossary. I found myself continuously referring to other books and internet resources to get the information I needed, not because it wasn't in the book, but because I couldn't *find* it.
That said, the content of the book is thorough and well thought-out. Though I wouldn't recommend it as a textbook or desk reference, reading through it would give a novice buyer a good grounding in the principles of purchasing.
Awesome Book!!.......2001-12-12
This text is very easy to use. It covers just about every aspect of purchasing in the hospitality industry, and makes it simple to find what you're looking for. The information is very straight-forward, and it's written in plain english for anyone to understand.
Good book!!!.......2001-12-08
This book is very informative and well-organized. It's very easy to find what you're looking for...and it's got it all when it comes to information that pertains to purchasing for the industry. Very up-to-date...I especially liked the "Technology Applications for Purchasing" chapter.
A Comprehensive Understanding to Purchasing in the Hospitali.......2001-01-08
This textbook succinctly outlines and dicusses purchasing processes in the hospitality industry. It is therefore essential for any nonpurchasing agent who wants a comprehensive view of the purchasing function and activities to understand the management of a successful operation. The book has a lot of useful hands-on information and would be valuable to any person who will be assuming any purchasing related activities in the hospitality industry. As one who has studied hospitality management and worked in the industry, the detailed explanations are very precise and correct and very instructive. The book is recommended for nonpurchasing agents, but I recommend it for anyone who wants to understand one of managements' biggest headaches: purchasing.
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The New Frozen Seafood Handbook: A Complete Reference for the Seafood Business (Osprey Seafood Handbooks)
Ian Dore
Manufacturer: Springer
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ASIN: 0943738261 |
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Purchasing for Food Service
Lynne N. Robertson
Manufacturer: Blackwell Publishing Limited
ProductGroup: Book
Binding: Paperback
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ASIN: 0813814634 |
Book Description
Teaches accounting methods and knowledge of product specifications necessary for successful foodservice operation. In this time of high costs, administrators are looking at every possible way to economize without adversely affecting foodservice quality and the welfare of those served. Purchasing techniques can be very useful in maximizing the resources of the dietary department. This book will assist you in learning accounting procedures and product specifications that will be needed by the competent purchaser in performing the duties necessary to provide optimum purchasing decisions basic to a successful foodservice operation. The foods included are those used in most foodservice departments. No attempt has been made to cover all foods available. Useful for any level - written to be understood by all. The book has been organized to simplify a rather complex subject. It is hoped that this information will serve as a tool for making improvements in the purchasing function of foodservice departments.
Product Description
This fifth edition of this popular text on food purchasing has been updated throughout to reflect developments in the food service industry since the fourth edition was published five years ago.
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Century 21 Accounting: General Journal Working Papers Chapters 1-26
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Century 21 Accounting: First Year Course / Chapters 1-26
Century 21 Accounting General Journal Approach: Working Papers : Chapters 1-17
Century 21 Accounting Anniversary Edition, Advanced Text
