| 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 Sp |
