This is the "Start Here" page of the "FSA 205 Purchasing, Storage, & Handling" guide.
Alternate Page for Screenreader Users
Skip to Page Navigation
Skip to Page Content

FSA 205 Purchasing, Storage, & Handling   Tags: courseguide, food handling, food processing, food purchasing, food storage, nutrition, recipes  

Resources for Professor Drew Lawrence's purchase specifications term project assignment
Last Updated: Nov 25, 2013 URL: http://libguides.monroecc.edu/FSA205 Print Guide RSS Updates

Start Here Print Page
  Search: 
 
 

Guide Overview

Welcome! This guide was developed by Librarians to assist students in obtaining information on food and beverage items for Professor Drew Lawrence's FSA 205 purchase specifications term project assignment.

Image of fish being inspected
 

In the Library

The Book of Yields: Accuracy in Food Costing and Purchasing, 8th edition, 2012 - This reference features a compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields for over 1,000 raw food ingredients.

The Book of Yields

Contacting the Teacher

Drew Lawrence teaches FSA 205 Purchasing, Storage, and Handling. Students may contact him during his scheduled office hours, by telephone (585) 292-2590, and e-mail alawrence@monroecc.edu.

 

Guide Feedback

If you used any websites not included in this guide to find information needed for the term project assignment please list them in the Additional Comments box below so that they can be added to the guide.

Was this information helpful?

How useful is this page?
(1 = Not Useful, 5 = Very Useful!)

Additional comments:


Your Email:


Description

Loading  Loading...

Tip