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.For more information, visit www.cengage.com/community/culinary.
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