- We will send in 10–14 business days.
/images/books/4412452/9780813814636.jpg)
- Author: Robertson
- Publisher: Blackwell Publishing Professional
- ISBN-10: 0813814634
- ISBN-13: 9780813814636
- Format: 15.2 x 22.9 x 0.9 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Reviews
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.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 22d.07:24:39
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Robertson
- Publisher: Blackwell Publishing Professional
- ISBN-10: 0813814634
- ISBN-13: 9780813814636
- Format: 15.2 x 22.9 x 0.9 cm, minkšti viršeliai
- Language: English English
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.
Reviews