職訓檢定用書

Purchasing for food service operations物超所值

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　　This NEW 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.

　　本書講述最新採購觀念，由來自餐館、旅館、展會現場/管理服務公司專業人員評審，本書著重增加價值的採購策略與技巧，超越基本的產品分類法則，讀者將瞭解為何採購管控要點為食品通路的主要基礎，讓食品從來源與製造商手中完美地送達客戶的餐桌上。其中包含最新的網路採購系統、採購趨勢與產品關係及保全、食品安全、通路商與經營者的道德觀念所扮演的重要角色。