A guide for purchasing foodservice equipment
Series: Publication -- no. NFSMI-R-35-98; Publication (National Food Service Management Institute) -- no. NFSMI-R-35-98.
Publisher: National Food Service Management Institute, University of Mississippi
Published: 1998
Place of publication: University, MS
Language: eng
Subjects: Equipment and supplies; Management; School lunchrooms, cafeterias; Purchasing; Food service; Food service management; Handbooks, manuals
Other titles: Guide for purchasing food service equipment
Notes: Title page may vary.

"July, 1998."

Includes bibliographical references and index.

Internet Archive - 2

Internet Archive 2
Table of contents: title: Table of contents; title: 1. User's guide; title: 2. Industry trends; title: 3. View of the equipment industry; title: 4. Project planning; title: 5. Equipment by functional areas; title: 6. Decision process; title: 7. Specification development; title: 8. Bid process; title: 9. Receiving process; title: 10. Alternate purchasing strategies; title: 11. Glossary; title: 12. Appendix: Abbreviations; title: Sample warranty; title: Sample extended warranty; title: Industry resources; title: Guidelines for equipment to prepare healthy meals and equipment purchase; title: Decision forms; title: Equipment guidelines; title: Program profile; title: Receiving checklist sample; title: Checklist to prepare for equipment; title: Installation; title: Procurement plan; title: Solicitation/invitation to bid; title: Request for quotations; title: Boilerplate; title: Fabrication equipment specifications; title: Index.