Skip to main content

Purchasing for Chefs: A Concise Guide, 2nd Edition

E-Book

$48.00

Purchasing for Chefs: A Concise Guide, 2nd Edition

Andrew H. Feinstein, John M. Stefanelli

ISBN: 978-0-470-59800-9 June 2010 256 Pages

E-Book Rental (120 Days)
$13.00
E-Book Rental (150 Days)
$14.00
E-Book
$48.00
Paperback
$65.95
Download Product Flyer

Download Product Flyer

Download Product Flyer is to download PDF in new tab. This is a dummy description. Download Product Flyer is to download PDF in new tab. This is a dummy description. Download Product Flyer is to download PDF in new tab. This is a dummy description. Download Product Flyer is to download PDF in new tab. This is a dummy description.

Description

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.

Related Resources

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.

This title has been revised and updated to reflect current purchasing standards in the culinary world
A complete resource for dramatically improving purchasing practices at any establishment where the chef is the heart of the house.