"The Culinary Institute of America." Includes bibliographical references and index.
Contents:
History of food purchasing -- Dealing with purveyors and establishing a vendor relationship -- Developing food orders -- Purchasing for meat, poultry, and fish -- Inventory management and the storeroom -- Small and large equipment purchasing -- Trends in the industry.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.