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 an
Preface; The Philosophy of Purchasing; Accounting Procedure; Beef; Pork; Lamb; Seafood; Poultry; Eggs; Dairy Products and Alternatives; Cheese; Fresh Fruits; Fresh Vegetables; Canned, Frozen, and Dried Fruits and Vegetables; Cereal Products; Spices, Herbs