Purchasing for Chefs: A Concise Guide / Edition 2

Purchasing for Chefs: A Concise Guide / Edition 2

by Andrew H. Feinstein, John M. Stefanelli
     
 

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ISBN-10: 0470292164

ISBN-13: 9780470292167

Pub. Date: 11/23/2009

Publisher: Wiley

Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively.  It contains sections on "Purchasing Technology" that explains purchasing lingo beyond the scope

Overview

Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively.  It contains sections on "Purchasing Technology" that explains purchasing lingo beyond the scope of the book as well as illustrating different tools used in purchasing.  This book is written in a unique conversational style that makes purchasing an accessible subject.

Product Details

ISBN-13:
9780470292167
Publisher:
Wiley
Publication date:
11/23/2009
Edition description:
New Edition
Pages:
256
Sales rank:
496,475
Product dimensions:
5.90(w) x 8.90(h) x 0.50(d)

Table of Contents

Preface.

1 Menu Planning.

What Kind of Stuff Should I Sell?

2 Product Quality.

What Kind of Stuff Should I Buy?

3 Food Vendors.

Who Should I Buy This Stuff From?

4 Purchase Orders.

How Much Stuff Should I Buy?

5 Purchase Prices.

How Do I Get the Best Deal?

6 Ordering Process.

How Do I Actually Buy This Stuff?

7 Inventory Control.

How Do I Keep Track of All This Stuff?

Resources.

Purchasing Terminology.

Index.

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