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Purchasing for Chefs A Concise Guide

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ISBN-10: 0470292164

ISBN-13: 9780470292167

Edition: 2nd 2010 (Guide (Instructor's))

Authors: Andrew H. Feinstein, John M. Stefanelli

List price: $120.99
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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.
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Book details

List price: $120.99
Edition: 2nd
Copyright year: 2010
Publisher: John Wiley & Sons, Limited
Publication date: 1/8/2010
Binding: Paperback
Pages: 256
Size: 5.75" wide x 8.75" long x 0.50" tall
Weight: 0.990
Language: English

Menu Planning
What Kind of Stuff Should I Sell?
Product Quality
What Kind of Stuff Should I Buy?
Food Vendors
Who Should I Buy This Stuff From?
Purchase Orders
How Much Stuff Should I Buy
Purchase Prices
How Do I Get the Best Deal?
Ordering Process
How Do I Actually Buy This Stuff?
Inventory Control
How Do I Keep Track of All This Stuff?
Purchasing Terminology