Kitchen Pro Series: Guide to Purchasing
About the CIA. Author Biography. Acknowledgements. Introduction. 1. History of Food Purchasing. 2. Dealing With Purveyors and Establishing a Vendor Relationship. 3 Developing Food Orders. 4. Ordering for Meat, Poultry, and Fish. 5. Inventory Management and the Storeroom. 6. Small and Large Equipment Purchasing. 7. Trends in the Industry. Glossary. Index. Photo Credits. CIA Conversion Charts.--This text refers to thePaperbackedition.