Wednesday, March 3, 2010

Delmar releases foodservice purchasing guide

Modern Food Service Purchasing: Business Essentials to Procurement, a resource guide by Robert Garlough, MS, AAC, will be released this month by Delmar, part of Cengage Learning.

Garlough, chef emeritus of The Secchia Institute for Culinary Education at Grand Rapids Community College in Michigan, wrote Modern Food Service Purchasing to provide culinary and purchasing professionals with current, in-depth coverage of the essential concepts of purchasing, store-room operations and financial stewardship. The guide provides practical information from experienced professionals on how to set up and manage a foodservice-storeroom operation and examines the fundamental considerations that must be taken into account when purchasing food, such as cost-control measures and mastering the storeroom; measuring and packaging for preservation, sale and distribution; and security issues with vendors, employees and customers.

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