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BOOK SUMMARY :

Welcome to the webpages for n321 quantity food purchasing and production for fall semester 2011 here you will find class information lecture outlines and access to the grade posting systemdescription this classic text uses a practical approach to cover the complete function of purchasing for the food service industry by adding important up to date information this edition builds upon the management part of purchasing while retaining its unique detailed coverage of the definition of qualities and other factors important to name in the purchase of food and related productsquantity food purchasing quiz 1 quiz chapters 1and6 study play terms in this set systems concept focuses on the totality of the organization rather than its process or parts food service closed or open system open system a collection of interrelated parts or subsystems unified by design to obtain one or more objectivesoc is committed to your success and personal enrichment take classes earn certificates or two year degrees apply to one of ocs four year programs or work with one of the colleges university partnerscontemporary in perspective this classic volume offers a practical non theoretical approach to the all aspects of purchasing for the food service industry and presents more information on nutrition than any other similar book available features a combination of how to purchase plus the

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