Comments: Combines the requisite information on foodservice purchasing and storeroom operations, along with financial stewardship. This resource brings the four most important foundations in foodservice purchasing: market and distribution systems, storeroom operations, cost controls and comprehensive product information. Num Pages: 864 pages. BIC Classification: JNR. Category: (UU) Undergraduate. Dimension: 246 x 189 x 20. . . 2010. 1st Edition. Hardcover. . . . . We ship daily from our Bookshop.
Robert B. Garlough is a Chef Emeritus at The Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, Michigan. He is also a Partner of My Chef, Inc., located in Naperville, Illinois.Garlough, Robert B. is the author of 'Modern Food Service Purchasing: Business Essentials to Procurement', published 2010 under ISBN 9781418039646 and ISBN 1418039640.
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