Purchasing for Chefs: A Concise Guide / Edition 2 available in Paperback
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.
|Edition description:||New Edition|
|Product dimensions:||5.90(w) x 8.90(h) x 0.50(d)|
About the Author
Andrew Hale Feinstein is Dean and James A. CollinsDistinguished Chair at the Collins College of HospitalityManagement at California Sate Polytechnic University, Pomona.
John M. Stefanelli is a Professor in the Food andBeverage Management Department at William F. Harrah College ofHotel Administration at the University of Nevada Las Vegas.
Table of Contents
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?