Explore Books on
food service purchasing

Quantity food purchasing

By Lendal Henry Kotschevar

Restaurant manager's pocket handbook

By David V. Pavesic

Specs

By Lewis Reed

Foodservice Procurement

By Marian C. Spears

Purchasing for food service managers

By Marshall C. Warfel

SPECS

By Raymond B. Peddersen

Food Purchasing and Preparation

By Roy Briggs

Purchasing for hospitality operations

By William B. Virts

Purchasing for food service

By Lynne Nannen Robertson

The professional food buyer

By Marshall C. Warfel

Food service and hotel purchasing

By Raymond B. Peddersen

Food service purchasing

By Hugh J. Kelly

Modern Food Service Purchasing

By Robert B Garlough,Robert Garlough

Purchasing for food service operations

By Ronald F. Cichy

Professional procurement practices

By Jack D. Ninemeier

Enhancing commercial food service sales by small meat processing firms

By Debra Tropp

Inventory and purchasing

By Educational Foundation (National Restaurant Association)

Hospitality industry purchasing

By Michael M. Coltman

Procurement of hospitality resources

By Jack D. Ninemeier

How much to buy

By Robert A. Ulm

First choice

By Marlene Gunn

The PMA fresh produce manual

By Produce Marketing Association (U.S.)

Purchasing practices of large foodservice firms

By Robert D. Reid

The Farm-to-School Program

By