This textbook teaches the latest thinking in purchasing, guided by a review committee of food purchasing professionals from restaurants, hotels, and on-site/managed services organizations. The book focuses on value-added purchasing strategies and techniques that go beyond a basic product specification approach.

Readers will learn how the purchasing control point is a vital element in the food distribution chain from the source and manufacturers to the guest at the table. It covers the latest in e-purchasing, addresses trends in purchasing and product, and features vital information on security, food safety, and ethics from both the distributor’s and operator’s perspectives.

Ronald F. Cichy, Ph.D. and Jeffery D. Elsworth, Ph.D., Michigan State University
©2007, 16 chapters, Softbound
ISBN 978-0-86612-288-7

Please note:

• Includes certificate exam scan sheet for students enrolled in a school program.
• Individual learners interested in EI courses should enroll through our Distance Learning program, as the textbook is included in the program fee.