Purchasing for Chefs A Concise Guide
List price: $52.00
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Description: A Compendium of Purchasing Principles for the Culinary Professional PURCHASING FOR CHEFS is unlike any other purchasing book on the market. It presents accurate, focused information that tells busy chefs what to do and how to do it. Unencumbered by theory and speculation, this practical guide can be read quickly and its principles can be implemented the next day. From knowing how much to buy to how to control pilfering-this is the complete resource for dramatically improving purchasing practices at any establishment where the chef is the heart of the house. Only the bestselling author team of Andrew Hale Feinstein and John M. Stefanelli can present a step-by-step approach to purchasing in a conversational style that not only makes the subject accessible but also makes complex topics easy to understand. PURCHASING FOR CHEFS also features: "Apply What You2ve Learned" questions that present realistic situations Web site addresses in each chapter for additional research A section on "Purchasing Terminology" that explains purchasing lingo beyond the scope of the book A companion Web site featuring numerous examples of specifications, lecture outlines, experiential exercises, and additional multiple choice questions
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $52.00
Copyright year: 2007
Publisher: John Wiley & Sons, Incorporated
Publication date: 4/21/2006
Size: 6.00" wide x 8.75" long x 0.75" tall
|Menu Planning: What Kind of Stuff Should I Sell?|
|Product Quality: What Kind of Stuff Should I Buy?|
|Food Distributors: 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?|