Purchasing, storage and sanitation /
Guasch, Juan Martin D.R.
Purchasing, storage and sanitation / Juan Martin D.R. Guasch, Anna Victoria V. Mailas, Erlinda H. De Gracia. - xx, 171 pages : illustrations 22 cm.
This book has three major topics: Purchasing, Storage and Sanitation. It features the following: gives an overview of the purchasing process, objectives, and a short description on the buyer and other considerations on the purchasing process; presents different types of market, discussion on different forms of distribution systems, types of marketing agents and discussion on the general laws covering business practices, food and facility inspections, product grading and product naming; discusses the concerns of the buyer, forecasting, the relationship of the menu and the purchasing process, conducting a make or buy analysis, tips on buying meat products, bulk items and fresh foods; concentrates on the concept of Specifications which is a very important aspect of purchasing; introduces the concept of competitive bidding, inasmuch as large food establishments buy in bulk and does not usually have one supplier; describe and discuss the receiving procedures of food establishments, the quality, soundness and correctness of receiving ordered and purchased products; explains requirements for storage areas, inventory, and control systems; presents the Sanitation Regulations of the Philippines and the primer on water supply which is part of the Sanitation Code of the Philippines; introduces HACCP, briefly explaining its seven point principles, critical control point; and, describes the different types of Food Borne Diseases as listed by the National Restaurant Association.
9789717251585
Food service management.
Food service purchasing.
TX 911.3.P8 / .G932 2014
Purchasing, storage and sanitation / Juan Martin D.R. Guasch, Anna Victoria V. Mailas, Erlinda H. De Gracia. - xx, 171 pages : illustrations 22 cm.
This book has three major topics: Purchasing, Storage and Sanitation. It features the following: gives an overview of the purchasing process, objectives, and a short description on the buyer and other considerations on the purchasing process; presents different types of market, discussion on different forms of distribution systems, types of marketing agents and discussion on the general laws covering business practices, food and facility inspections, product grading and product naming; discusses the concerns of the buyer, forecasting, the relationship of the menu and the purchasing process, conducting a make or buy analysis, tips on buying meat products, bulk items and fresh foods; concentrates on the concept of Specifications which is a very important aspect of purchasing; introduces the concept of competitive bidding, inasmuch as large food establishments buy in bulk and does not usually have one supplier; describe and discuss the receiving procedures of food establishments, the quality, soundness and correctness of receiving ordered and purchased products; explains requirements for storage areas, inventory, and control systems; presents the Sanitation Regulations of the Philippines and the primer on water supply which is part of the Sanitation Code of the Philippines; introduces HACCP, briefly explaining its seven point principles, critical control point; and, describes the different types of Food Borne Diseases as listed by the National Restaurant Association.
9789717251585
Food service management.
Food service purchasing.
TX 911.3.P8 / .G932 2014
