A ready resource of the standards by which foods are measured, purchased, and inspected
SPECS: The Foodservice and Purchasing Specification Manual is a must-have reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to ensure that the foodservice operation is getting the value it is paying for.
This new Student Edition is brimming with information on purchasing policies, foods, quality controls, and storage and handling procedures. Now in a handy, accessible format, it helps students and professionals ensure successful purchasing through quality control by covering:
The development of a purchasing system, complete with sample forms for bids, ordering, receiving, and issuing
* Quality controls and federal regulations
* Storage and handling procedures
* How to differentiate between "high" and "low" quality products
* Purchasing policies and information guaranteed to save time and money
* The diet-conscious culture, including religious dietary laws, reading nutritional labels, increasing food awareness, and how it affects consumer eating habits
* The theory behind specifications: Why do we need specifications? Who develops them? Who uses them?
Table of Contents:
Introduction. Acknowledgments.
CHAPTER 1. Purchasing Policies.
Purchasing.
What Are Specifications?
How to Use Specifications.
The Purchasing Function: What Is It?
How to Write a Purchasing Manual.
What to Charge?
Determining Pricing.
Purchasing Systems.
Selecting Sources.
Systems Contracting.
One-Stop Shopping.
Cooperative Buying.
Techniques for Purchasing Food.
Constructive Procedures.
An Uncomplicated Accounting System.
Internet Resources.
CHAPTER 2. Fruits, Fresh and Processed.
Writing the Specifications.
Fresh Produce.
Specialized Production.
Packing.
Transportation.
Temperature Control.
Distribution.
Restaurants and Mass-Feeding Institutions.
Waste and Loss.
Standard Grades and Inspection.
Contracts.
Voluntary Grading.
Compulsory Grading.
Inspection Procedure.
Grade, Condition, and Quality.
Price.
Inspection.
Adequate Care.
Freshness.
Seasonality.
Varietal Distinctions.
Size.
Packaging.
Partially Prepared Vegetables.
Handling Care.
Sample Specifications for Fruits—Fresh and Processed.
Dwarf Rootstocks.
Internet Resources.
CHAPTER 3. Vegetables.
Sample Specifications for Vegetables.
Internet Resources.
CHAPTER 4. Dairy Products.
Milk and Milk Products.
Cheese.
Butter.
Internet Resources.
CHAPTER 5. Eggs.
Structure, Composition, and Formation of the Egg.
Grading.
Shell Color.
General Standards.
General Quality Factors.
Exterior Quality Factors.
Classification of Interior Quality.
Loss Eggs.
U.S. Standards, Grades, and Weight Classes for Shell Eggs.
U.S. Consumer Grades and Weight Classes for Shell Eggs.
U.S. Wholesale Grades and Weight Classes for Shell Eggs.
U.S. Nest-Run Grade and Weight Classes for Shell Eggs.
Egg Standards.
How to Buy Shell Eggs.
Internet Resources.
CHAPTER 6. Poultry.
Standards and Grades 83
Official Identification by Graders Licensed by the U.S. Department of Agriculture.
Classes.
The Poultry Division.
Poultry Eligible for Grading.
Poultry Inspection.
Marks on Consumer Containers.
Marks on Shipping Containers.
Grading According to Quality Standards and Grades.
Examining Carcasses and Parts to Determine Quality.
Cutting Poultry Parts.
Standards for Quality of Ready-to-Cook Individual Carcasses and Parts.
Standards for Quality of Specified Poultry Food Products.
U.S. Consumer Grades for Ready-to-Cook Poultry and Specified Poultry Food Products.
U.S. Procurement Grades for Ready-to-Cook Poultry.
Grading According to Special Requirements.
Internet Resources.
CHAPTER 7. Fish.
Packed under Federal Inspection .
Quality.
Product Description.
Market Forms of Fish.
Categories of Cuts and Shapes of Prepared Fish.
Frozen Fish.
Internet Resources.
CHAPTER 8. Meat.
Meat in the Foodservice Budget.
Composition and Structure.
Refrigeration.
Freezing.
Tempering.
Meat Buying Know-How.
Inspections.
Grading.
Class.
Meat Conformation.
Finish.
Marbling.
Quality.
Cutability or Yield Grading.
Cut It, or Buy It Cut?
How Much to Order?
How Much to Pay?
How Much to Charge?
What Is the Cost?
Writing Meat Specifications.
Institutional Meat Purchase Specifications General Requirements.
Inspection.
Ordering Data.
Certifications.
State of Refrigeration.
Packaging and Packing.
Sealing.
Waivers and Amendments to Specifications Requirements.
Institution Inspection.
Institution Meat Purchase Specifications General Requirements.
Sausage.
Internet Resources.
CHAPTER 9. Religious Dietary Laws.
Kosher.
Halal.
Internet Resources.
CHAPTER 10. Convenience Foods.
Evaluating a Convenience Food Program.
Handling Convenience Foods.
Code of Recommended Practices for the Handling of Frozen Foods.
Sample Meat Products Specification.
Internet Resources.
CHAPTER 11. Miscellaneous Groceries.
Salad Dressings.
Fats and Oils.
Nuts.
Internet Resources.
CHAPTER 12. Storage and Handling.
Quality Loss and Spoilage.
Receiving Control.
Dry Storage Control.
Internet Resources.
Appendices.
Appendix A. Quality Controls and Federal Regulations.
What Is Quality?
Determining Standards and Specifications.
Important Quality “Inspection Check” Factors.
USDA Food Standards Divisions.
Appendix B. Food Purchasing Guide.
Explanation of Industry Terms.
Appendix C. Purchase Specifications.
Index.
About the Author :
LEWIS REED received a culinary arts degree from Santa Barbara City College, a bachelor of science degree in hotel and restaurant management from Cal Poly Pomona, a master's in hospitality administration from University of Nevada, Las Vegas, and a PhD in education administration from Washington State University. He has taught at Santa Barbara City College, University of Nevada, Las Vegas, and Washington State University. His experience in the hospitality industry includes jobs as a waiter, a purchasing agent, a cook, a chef, a manager, and an owner, all of which contributes to his inside knowledge and appreciation of the industry. He currently owns two restaurants and is a franchisee of a national chain.
