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Kitchen Pro Series: Guide to Purchasing
     

Kitchen Pro Series: Guide to Purchasing

by Thomas Schneller, Brad Matthews, Culinary Institute of America
 

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ISBN-10: 1428319883

ISBN-13: 9781428319882

Pub. Date: 04/07/2011

Publisher: Cengage Learning

The KITCHENPRO SERIES: GUIDE TO PURCHASING, 1st edition is the sixth text in the series. By combining real-life situations in food industry purchasing and adding in candid explanations of situations that have been encountered through many years in the food industry, Chef Thomas Schneller along with Brad Matthews have written a text specific to procurement in

Overview

The KITCHENPRO SERIES: GUIDE TO PURCHASING, 1st edition is the sixth text in the series. By combining real-life situations in food industry purchasing and adding in candid explanations of situations that have been encountered through many years in the food industry, Chef Thomas Schneller along with Brad Matthews have written a text specific to procurement in the food industry. Their vast knowledge of this field gained from years of experience make this text detailed not only in buying ingredients but also on the procurement of equipment as well as finding, identifying and assessing the proper vendor. The text will answer questions about establishing and maintaining vendor relationships, ethical considerations, and enables the buyer to make decisions accurately Since the food industry is full of trends that change frequently, GUIDE TO PURCHASING will help the buyer to understand the importance of trends and how to make the right decision in ordering ingredients by writing product specifications for food service vendors. GUIDE TO PURCHASING is more than a reference tool and a guide for those in the field it but is written in an engaging style so that the reader will learn a variety of purchasing options and product specifications.

Product Details

ISBN-13:
9781428319882
Publisher:
Cengage Learning
Publication date:
04/07/2011
Series:
KitchenPro Series
Edition description:
New Edition
Pages:
320
Product dimensions:
8.90(w) x 11.00(h) x 1.10(d)

Table of Contents

About the CIA. Author Biography. Acknowledgements. Introduction. 1. History of Food Purchasing. 2. Dealing With Purveyors and Establishing a Vendor Relationship. 3 Developing Food Orders. 4. Ordering for Meat, Poultry, and Fish. 5. Inventory Management and the Storeroom. 6. Small and Large Equipment Purchasing. 7. Trends in the Industry. Glossary. Index. Photo Credits. CIA Conversion Charts.

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