The purchasing function : an overview
Food laws and the market and distribution systems
Practical considerations for buying decisions
Modern applications of food science
Measuring and packaging for preservation, sale, and distribution
Receiving, storing, and issuing
Cost control measures for food service operations
Security issues with vendors, employees, and customers
Herbs, spices, minerals, and flavoring agents
Vegetarian and special dietary products
Postscript : futurist thoughts on food service.
