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Web URL(s): | http://archive.lib.msu.edu/tic/golfd/article/1976may20.pdf Last checked: 12/17/2012 Requires: PDF Reader |
Publication Type:
| Trade |
Author(s): | Zaccarelli, Brother Herman |
Title: | Food purchasing: From pitfalls to profit |
Source: | Golfdom: The Magazine of Golf Business. Vol. 50, No. 5, May 1976, p. 20-21. |
Publishing Information: | Cleveland, Ohio: The Harvest Publishing Company |
# of Pages: | 2 |
Keywords: | TIC Keywords: Foods; Purchasing; Recommendations
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Abstract/Contents: | Discusses purchasing in the food service industry and many of the mistakes that purchasers can make. States that overbuying occurs when the purchaser guesses the amount of food needed and wants to have everything on hand. Notes that underbuying is also an issue and can be avoided by carefully tracking consumption needs over a period of time and basing purchasing amounts on these numbers. Explains that buying a product based on it having a high or low price can potentially be a bad thing, as high priced items can often be found with comparable quality from another distributor for a lower price, while the lower price items are sometimes very poor quality. Recommends that caution should be taken when buying in quantity since it is easy for bulk purchases to end up being wasted. |
Language: | English |
References: | 0 |
| ASA/CSSA/SSSA Citation (Crop Science-Like - may be incomplete): Zaccarelli, B. H. 1976. Food purchasing: From pitfalls to profit. Golfdom: Bus. J. Golf. 50(5):p. 20-21. |
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| Web URL(s): http://archive.lib.msu.edu/tic/golfd/article/1976may20.pdf Last checked: 12/17/2012 Requires: PDF Reader |
| MSU catalog number: b2204295 |
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