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COOKBOOKSBooks by Hrayr Berberoglu >  Purchasing Book



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H. Berberoglu (Fifth Expanded Edition)

Simply the most complete and extensive hotel and restaurant purchasing book anywhere.  It contains extensive information on different purchasing techniques, setting up purchasing offices, systems, types of merchandise and grades, counts, distribution channels of merchandise, and case studies to underline principles explained in the text.
It is more than a textbook; it is a reference document that would be valuable to everyone in the field including students learning the basics of the business.

Contents: The purchasing function, the market place, food distribution in different countries, ethics in business, legal aspects of purchasing, the purchasing office, effective purchasing, receiving, storing, fruits and vegetables, meats, poultry, seafood, dairy products, processed fruits and vegetables, cereal products, fats and oils, beverages, tableware, service equipment, kitchen equipment, textiles, furniture and fixtures, floor and wall coverings, housekeeping department, housekeeping related equipment, purchasing for the engineering department, office equipment, major installations (elevators, escalators, swimming pools, electric current generators, air conditioning and heating), flowers, plants, landscaping, disposable containers.

Softcover, Cerlox Bound, 509 pages, ISBN 1-895861-38-1, Published 1993. ($55.00)

Food Service Management, Travel and Tourism, & Culinary Arts
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Professional Food and Beverage Service        The Professional Bartender        The World Of The Restaurateur        Human Resources Management        Marketing For Restaurateurs And Hoteliers        How To Excel In Restaurant And Hotel        Rooms Division & Property Management        Introduction to Alcoholic Beverages        Canadian Wines And Wineries        How To Create Menus        Complete Food & Beverage Cost Control        Coffee, Tea and Chocolate        Purchasing Book        Convention & Banquet Management        Complete Beverage Management        Outside Catering Book        How To Increase Sales        Modern Canadian Hospitality And Tourism Management        Food Poisoning And Safety In Restaurants        On Taste And Tasting        Tourism And Hospitality        Cost Control Book        Designing Restaurants And Hotels        The Mini Wine Book        The Wines Of Madeira        Cheeses Of The World        Brewing        Cooking And 1001 Recipes        Cooking Techniques        Salads        Pasta-hir        Professor B’s Barbecue Book        Dessert, Cake, Cookie, Muffin, And Bread Recipes        Sandwich And Soup Recipes        Quick & Easy Vegetable Recipes        Superb And Quick Recipes        Italian Cuisine        Classic French Cuisine        French Proven├žale Cuisine        The Treasures Of Spanish Cuisine        Entertaining In The 21st Century




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