Purchasing for Food Service ManagersPurchasing for
Food Service Managers
M.C. Warfel and Marion Cremer
81/2" x 11", copyright 2005, 505 pages
ISBN 0-8211-2279-7 L.C. 2005929481
About the Book
This fifth edition of this popular text on food purchasing has been updated throughout to reflect developments in the food service industry since the fourth edition was published five years ago.
Chapters 1 and 3 have been updated to include discussion of the Public Health Security and Bioterrorism Response Act, passed in reaction to the terrorist acts on September 11, 2001, and the Organic Food Production Act of 1990, as it affects food purchasing. Also included are updated data related to the food service industry and current trends, including the impact of the increasing usage of imported food.
Featured in this edition is completely new material for the chapters on technology, fresh fruits and vegetables, and con-venience foods.
The chapter on computers has been revised in detail to emphasize the increasing use of technology in food purchasing. The types of technology systems and applications used by the food service purchaser are discussed, as well as strategies for using the technologies in the e-marketplace. The chapter pro-vides an overview of Internet resources and specific web links of interest to food service buyers and managers.
The fresh fruits and vegetables chapter has been greatly expanded and updated to include discussion of "organic" and "pre-cut" products prepared by food processors as convenience items. The importance of imported fresh fruits and vegetables in U.S. markets and the application of terrorist-related legislation to these products is discussed as well as issues of food safety associated with all types of fresh fruits and vegetables. The ma-jor production areas for various commodities, factors in grades, and considerations in buying various forms of these foods have been updated.
The chapter on convenience foods has been completely rewritten to discuss their common and greatly expanded use in the food service industry. Numerous exhibits are provided to illustrate the wide range of products available and provide a basis for discussing options for use in food service system de-sign. Bases for decision making are presented.
This revised edition offers complete coverage of the stan-dards, principles, and procedures of quantity food purchasing, as well as complete coverage of the various commodities aspir-ing food buyers must understand, including a chapter on alco-holic beverages.
The book offers management a better understanding of the problems facing the professional food buyer. It demonstrates
how purchasing fits into the management system, and stresses the need for management support of the food buyer. It can also promote better communication among the food buyers, chefs, and other participants in the system.
The book describes techniques related to controlling the mar-ket search and to preparation and use of specifications and tests. The discussion on food specifications includes a section on irradiated foods. The chapter on controls and checklists ex-amines how computers can assist in the internal control system, and the chapter on computers and the food buyer discusses recent advancements in technology, including a list of websites of interest to food service buyers and managers.
The information on convenience and special dietetic foods is practical and useful to both the institutional and commercial food operator. The text on china, glassware, flatware, and linen includes a discussion of the popularity of glassware used today. The up-to-date discussions on cleaning supplies and equip-ment, which includes an examination of low-temperature dish-washers, make this text very helpful to the serious operators. Finally, the chapter on maintenance and service contracts re-veals how some operations can operate with almost no full-time service staff.
Special Features of the Book
· Numerous illustrations and tables
· Selected bibliography for additional reading and reference
· Thorough index of topics covered
· Appendixes on guides to food purchasing, conversion charts, and basic complement manual for hotels and restaurants
About the Authors
M.C. "Mike" Warfel had more than fifty years of experience in food purchasing and operations. He was a vice-president of the Sheraton Corporation of America and a member of the faculty at the James Madison University in Harrisonburg, Virginia. His experience sets forth the practical aspects of the profession. Marion Cremer is an associate professor in the Department of Human Nutrition and Food Management at The Ohio State University and has extensive experience in teaching food purchasing to students in restaurant management and dietetics. She is a registered dietitian and has substantial experience in both hospital and restaurant food management. Richard J. Hug, who with Marion Cremer revised this edition, worked as a food and beverage controller and food and beverage manager in several independent hotels. Mr. Hug retired as the director of operations of Unifood, a subsidiary of the Sheraton Corporation.
· Twenty-five chapter lesson plans that provide step-by-step instructions for covering the key topics and the major points of each topic
· Review questions for each lesson
· Two mid-term examinations with fifty questions each
· A one-hundred-question final examination
Part I: Basic Principles and Functions of Purchasing
1. Food Purchasing Dynamics.
Surveys developments in agriculture, food processing, food marketing, food regulation, and the food service industry over time to provide a basis for understanding the broad scope of the purchasing function and the knowledge needed by competent buyers.
2. Markets and Their Functions.
Describes the classification and functions of the various food markets, the types of buying and the roles of those people involved in the buying process.
3. Food Laws and the Food Buyer.
Explains the statutes that are the basis for determining the characteristics of food sold in the United States.
4. The Purchasing Department in the Food Service Industry.
Provides an overview of the purchasing department and the buyer's relationship to the general organization of a food service organization.
5. The Food Service Purchasing Agent.
Examines the job requirements of the purchasing agent, to consider the type of person needed to fill the position, and to suggest ways to organize the job.
6. The Mechanics of Buying.
Presents a review and discussion of the various factors involved in the mechanics of food and beverage buying in the food service industry.
7. Purchase Specifications and Testing.
Provides an understanding of purchasing specifications--what information is required, why service are necessary, and how to formulate a set of specifications. Considers the procedures a testing committee follows and the decisions it makes.
Part II: Cost Control as Related to Purchasing
8. Receiving: A Hidden Hard Spot.
Explains the organization and functioning of the receiving department in a food service organization.
9. The Storeroom: A Place to Make Money.
Provides an understanding of how a storeroom is organized and operated.
10. Controls and Checklists.
Examines how the control department and the internal control system of a good food service operation function in relation to the professional buyer's job.
11. Technology in Food Service Purchasing. Shows how the computer and other electronic equipment may be used in the food service industry, with specific attention to their pre-sent uses and their potential for the future.
12. Common Market Practices: Ethical Considerations.
Provides an awareness of some of the dishonest practices that can result in large losses of revenue for the food service industry, how and why they occur, and how they may be reduced or eliminated.
Part III: Food Commodities
Provides various standards and other factors important in meat purchasing and provides guidelines for writing purchase specifications.
14. Poultry and Eggs.
Discusses the law, standards, terminology, specifications, and other considerations in purchasing poultry and eggs.
15. Seafood--Fresh and Processed.
Gives the purchasing agent the basic information required to make proper selections of fresh and processed seafood.
16. Dairy Products.
Provides the information necessary for the buyer to make rational decisions in the purchase of milk, cream, butter, ice cream, and cheese.
17. Convenience Foods.
Summarizes the current situation regarding the supply and use of convenience foods so that management can determine how much and the best ways to use these foods.
18. Fresh Fruits and Vegetables.
Identifies particular characteristics of the market and provides information that will enable a buyer to write specifications and purchase these commodities.
19. Processed Fruits and Vegetables.
Describes legal standards and other factors important in purchasing processed fruits and vegetables and provides guidelines for writing pur-chase specifications.
Identifies the characteristics of grocery products based on legal standards of identity for composition, processing technology, and basic chemical characteristics.
21. Special Dietetic Foods.
Identifies the foods purchased for special dietary needs and describes provisions in the legal standards of identity and the Nutrition Labeling and Education Act of 1990 to provide an understanding of the bases for purchasing these kinds of foods.
22. Alcoholic Beverages.
Discusses the basic information that a purchasing agent and management should have in order to buy and control the use of alcoholic beverages in the food service industry.
Part IV. Supplies and Services
23. The Big Four: China, Glassware, Flatware, and Linen.
Describes these standard supply items and discusses quality, cost, cost control, and buying plans.
24. Cleaning and Operating Supplies.
Identifies the various cleaning and operating supplies used in food and beverage operations and describes the factors involved in the selection and procurement of these products.
25. Maintenance and Service Contracts.
Discusses the types of maintenance and service contracts available.
Guides to Purchasing Food; Appendix II: Calcumetric â: Anglo-Metric Converter; Appendix III: The Big Four: Basic Complement Manual for a Hotel or Restaurant
Selected Bibliography Index
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