Ebook Purchasing: Selection and procurement for the hospitality industry – Part 2 includes contents: Chapter 14 typical receiving procedures; chapter 15 typical storage management procedures; chapter 16 security in the purchasing function; chapter 17 fresh produce; chapter 18 processed produce and other grocery items; chapter 19 dairy products; chapter 20 eggs; chapter 21 poultry; chapter 22 fish; chapter 23 meat; chapter 24 beverages; chapter 25 nonfood expense items; chapter 26 services; chapter 27 furniture, fixtures, and equipment. |
