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RESTAURATEURS' AND HOTELIERS' PURCHASING BOOK
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
Telephone: (416) 431-2015
Facsimile: (416) 431-2015 (call before transmitting facsimile)
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