ISBN-10:
0470292164
ISBN-13:
9780470292167
Pub. Date:
11/23/2009
Publisher:
Wiley
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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Product Details

ISBN-13: 9780470292167
Publisher: Wiley
Publication date: 11/23/2009
Edition description: New Edition
Pages: 256
Sales rank: 453,233
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

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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