By Robert Garlough
Delmar
Cengage Learning (March 2010, $75.00)
A resource guide specifically designed for culinary and purchasing professionals, Modern Food Service Purchasing goes in-depth with the concepts of purchasing, storeroom operations and financial stewardship.
The 640 pages of this chef-focused overview expand upon the fundamentals that professionals who manage a foodservice storeroom operation need to know.
The hefty book is a resource rich with formulas, standard measurment conversions, volume-to-weight equivalents, complete descriptions of different types of food and a glossary of key terms.
Real-life commentary and insight take the form of “It Happened To Me” and “Ask the Expert” boxes, featuring professionals to learn from.
Especially now, when profit margins are tighter than ever, Purchasing can help an operator, chef, food and beverage manager or purchasing specialist do their part to help the bottom line.