Foodservice Procurement

Author : Marian C. Spears
Publisher : Prentice Hall
ISBN 13 : 9780024142412
Total Pages : 0 pages
Book Rating : 4.17/5 ( download)

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Download or read book Foodservice Procurement written by Marian C. Spears and published by Prentice Hall. This book was released on 1999 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The approach of this user-friendly text is to provide undergraduate students in a commercial or noncommercial foodservice curriculum with the understanding that procurement, which includes purchasing, receiving, storage, and inventory control, is the first step in preparing menu items that satisfy customers. With an emphasis placed on being updated and informed about products, students will learn how to make decisions about which products meet the quality standards required by the customer and at the same time find the lowest price for a product. Unlike any other text on the market, this book advocates that purchasing is not a cost center in the operation, as it was for many years, but that it contributes to the profit, and every dollar saved is a dollar profit.

Author : Spears
Publisher :
ISBN 13 : 9780131121836
Total Pages : pages
Book Rating : 4.39/5 ( download)

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Download or read book Foodservice Procurement written by Spears and published by . This book was released on 2005-07-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Mark Stein
Publisher : Taylor & Francis
ISBN 13 : 1040014712
Total Pages : 246 pages
Book Rating : 4.14/5 ( download)

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Download or read book Sustainable Food Procurement written by Mark Stein and published by Taylor & Francis. This book was released on 2024-02-23 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book examines sustainable food procurement policy and practice in the European Union and beyond, exploring the extent to which sustainability objectives have been achieved and evaluating the new developments taking place at both EU and national levels. While there is a growing recognition that public authorities can use public procurement as a policy tool to pursue multiple environmental, health and socio-economic objectives, contracting authorities still face many challenges. This volume investigates the scope for pursuing sustainable objectives in public procurement of food and catering services, examining different regulatory contexts and organisational models to answer the overall question of how to integrate sustainability concerns into the various phases of public food procurement processes. Contributions in the book examine the policy and legal procurement framework and practices for sustainable public catering in three EU Member States: Italy, France and Spain. There is a comparative survey of the Baltic Region, including Denmark, Estonia, Finland, Poland and Russia, and moving beyond the EU, there is examination of the UK and Brazil, as well as a cross country comparison of the UK with Denmark and Sweden. Drawing on the expertise of an interdisciplinary and intersectoral team of contributors allows the book to benefit from the insights of different disciplines, including business sciences, anthropology and law. Tapping into the global discussion on public food procurement as a means to achieve multiple social and environmental goals, this work will stimulate readers looking for new creative ways to create value through public food purchasing. This book will be of great interest to students, researchers, policymakers and public- and private-sector representatives interested in public procurement, food policy and law, sustainable food sourcing and supply chain management.

Author : Sapna Elizabeth Thottathil
Publisher : Academic Press
ISBN 13 : 0128136189
Total Pages : 350 pages
Book Rating : 4.88/5 ( download)

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Download or read book Institutions as Conscious Food Consumers written by Sapna Elizabeth Thottathil and published by Academic Press. This book was released on 2018-08-28 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized food system, with long supply chains that are rife with environmental and social problems and growing market concentration in many stages of food production and distribution. Recently, however, non-profit organizations, government agencies, university research institutes, and activists have partnered with institutions to experiment with a wide range of more ethical and sustainable models for food purchasing, also known as values-based procurement. Institutions as Conscious Food Consumers brings together in-depth case studies from several of promising models of institutional food purchasing that aim to be more sustainable, healthy, equitable, and local. With chapters written by a diverse set of authors, including leaders in the food movement and policy researchers, this book: Documents growing interest among non-profit organizations and activists in institutional food interventions through case studies and first-hand experiences; Highlights emerging evidence about how these new procurement models affect agro-food supply chains; and Examines the role of policy and regional or geographic identity in promoting food systems change. Institutions as Conscious Food Consumers makes the case that institutions can use their budgets to change the food system for the better, although significant challenges remain. It is a must read for food systems practitioners, food chain researchers, and foodservice professionals interested in values-based procurement.

Author : International Center for Tropical Agriculture
Publisher : Food & Agriculture Org.
ISBN 13 : 9251354790
Total Pages : 402 pages
Book Rating : 4.97/5 ( download)

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Download or read book Public food procurement for sustainable food systems and healthy diets – Volume 2 written by International Center for Tropical Agriculture and published by Food & Agriculture Org.. This book was released on 2021-12-23 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Public Food Procurement (PFP) represents a key game changer for food systems transformation. It can influence both food consumption and food production patterns. It can deliver multiple social, economic and environmental benefits towards sustainable food systems for healthy diets. This publication aims to contribute to the improved understanding, dissemination and use of PFP as a development tool in particular in the case of school meals programmes. In this Volume 2, researchers, policymakers and development partners can find extensive evidence of the instruments, enablers and barriers for PFP implementation. It also provides case studies with local, regional and national experiences from Africa, Asia, Europe and North and South America. Volume 1 of this publication, available at https://doi.org/10.4060/cb7960en, presents further analysis on how PFP can be used as a development tool and deliver multiple benefits for multiple beneficiaries. It argues that PFP can provide a market for local and smallholder farmers, promote the conservation and sustainable use of agrobiodiversity, and improve the nutrition and health of children and communities.

Author : Andrew H. Feinstein
Publisher : Wiley
ISBN 13 : 9780471693147
Total Pages : 156 pages
Book Rating : 4.46/5 ( download)

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Download or read book Purchasing, Student Workbook written by Andrew H. Feinstein and published by Wiley. This book was released on 2004-10-05 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fully updated to keep pace with a rapidly changing technological environment The swift-moving technology revolution continues to transform the practices and procedures involved in purchasing for the hospitality industry, even as essential principles remain unchanged. Now, the cornerstone volume that set the standard for how hospitality purchasing is taught at universities, colleges, and culinary schools addresses the latest technological tools used in the industry today. As always, Purchasing: Selection and Procurement for the Hospitality Industry, Sixth Edition retains the exceptional coverage that has made it the classic in its field, with in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food, furniture, fixtures, and equipment. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products are fully updated with the latest standards and trends. Purchasing is important reading for students in hospitality, restaurant management, and culinary arts programs. This easy-to-use guide is also an excellent resource for professionals in food service and lodging operations who conduct training courses on purchasing goods and hospitality services.

Author : Lynne Nannen Robertson
Publisher : Wiley-Blackwell
ISBN 13 : 9780813814636
Total Pages : 151 pages
Book Rating : 4.34/5 ( download)

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Download or read book Purchasing for Foodservice written by Lynne Nannen Robertson and published by Wiley-Blackwell. This book was released on 1994-03-31 with total page 151 pages. Available in PDF, EPUB and Kindle. Book excerpt: Teaches accounting methods and knowledge of product specifications necessary for successful foodservice operation. In this time of high costs, administrators are looking at every possible way to economize without adversely affecting foodservice quality and the welfare of those served. Purchasing techniques can be very useful in maximizing the resources of the dietary department. This book will assist you in learning accounting procedures and product specifications that will be needed by the competent purchaser in performing the duties necessary to provide optimum purchasing decisions basic to a successful foodservice operation. The foods included are those used in most foodservice departments. No attempt has been made to cover all foods available. Useful for any level - written to be understood by all. The book has been organized to simplify a rather complex subject. It is hoped that this information will serve as a tool for making improvements in the purchasing function of foodservice departments.

Author : International Center for Tropical Agriculture
Publisher : Food & Agriculture Org.
ISBN 13 : 9251354758
Total Pages : 330 pages
Book Rating : 4.59/5 ( download)

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Download or read book Public food procurement for sustainable food systems and healthy diets – Volume 1 written by International Center for Tropical Agriculture and published by Food & Agriculture Org.. This book was released on 2021-12-23 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Public Food Procurement (PFP) represents a key game changer for food systems transformation. It can influence both food consumption and food production patterns. It can deliver multiple social, economic and environmental benefits towards sustainable food systems for healthy diets. This publication aims to contribute to the improved understanding, dissemination and use of PFP as a development tool in particular in the case of school meals programmes. In Volume 1, researchers, policymakers and development partners can find evidence on how PFP can be used as a development tool and deliver multiple benefits for multiple beneficiaries. It argues that PFP can provide a market for local and smallholder farmers, promote the conservation and sustainable use of agrobiodiversity, and improve the nutrition and health of children and communities. Volume 2 of this publication, available at https://doi.org/10.4060/cb7969en, presents further analysis of the instruments, enablers and barriers for PFP implementation. It also provides case studies with local, regional and national experiences from Africa, Asia, Europe and North and South America.

Author :
Publisher :
ISBN 13 :
Total Pages : 330 pages
Book Rating : 4.8U/5 ( download)

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Download or read book Team Nutrition Presents a Guide for Purchasing Food Service Equipment written by and published by . This book was released on 1999 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses how to purchase conventional foodservice production equipment using a decision-making process and critical pathway approach. Each chapter covers a different phase of the process: industry trends, project planning, specification development, the bid process, the receiving process, alternate purchasing strategies, etc.

Author : Great Britain: National Audit Office
Publisher : The Stationery Office
ISBN 13 : 0102937427
Total Pages : 64 pages
Book Rating : 4.28/5 ( download)

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Download or read book Smarter Food Procurement in the Public Sector written by Great Britain: National Audit Office and published by The Stationery Office. This book was released on 2006-03-30 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: The public sector in England spends around £2 billion per year on food and catering services, including in schools, hospitals and armed forces bases. This NAO report examines how public sector organisations can improve their food procurement practices in order to reduce costs whilst maintaining the quality of meals provided. The report finds that the public sector could achieve efficiency gains of £224 million by 2010-11, with significant scope for improvement in relation to: developing market knowledge and buying practices; employing joint procurement to increase purchasing power; establishing greater transparency in contract caterers' charges; promoting the professional development of catering staff in the public sector; reducing costs and environmental impacts through efficient operational practices; and increasing the take up of meals and income generated by them. Two accompanying documents are available separately: Case studies (HCP 963-II, ISBN 0102937435) and a Good practice guide (HCP 963-III, ISBN 0102937443).