Guide to Purchasing

ISBN-10: 1428319883
ISBN-13: 9781428319882
Edition: 2012
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Book details

List price: $93.95
Copyright year: 2012
Publisher: Delmar Cengage Learning
Publication date: 4/7/2011
Binding: Hardcover
Pages: 320
Size: 9.50" wide x 11.20" long x 1.00" tall
Weight: 3.190
Language: English

Chef Schneller is currently an associate professor teaching at the Culinary Institute of America specializing in meat and fish butchery. Chef Schneller is a classically trained butcher who grew up working in a family meat market that focused on wholesale and retail meat production. He was involved in meat selection and procurement in the meat markets of New York City. He also owned and operated Schneller's Restaurant that operated from 1976-1999 and was involved in all aspects of the business including all purchasing.

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

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