Purchasing for Chefs: A Concise Guide

Feinstein, Andrew H.; Stefanelli, John M.

ISBN 10: 0470292164 / ISBN 13: 9780470292167

Published by Wiley, 2009

About this Item

This book is in acceptable condition and may have highlighting and or writing throughout. This copy may have liquid damage. The actual cover image may not match the stock photo, dust jacket may be damaged or missing. Book may show internal and or external wear on spine or cover and may be slightly skewed or have creased pages. This is a used book so codes may be invalid or accompanying media may be missing. May be an Ex library book with stickers and stamps.

Seller Inventory # GBV.0470292164.A

Bibliographic Details

• Title: Purchasing for Chefs: A Concise Guide
• Publisher: Wiley
• Publication Date: 2009
• Language: English
• ISBN 10: 0470292164
• ISBN 13: 9780470292167
• Binding: Soft cover
• Edition: 2nd Edition
• Condition: acceptable

About this title

Synopsis

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.

About the Author

Andrew Hale Feinstein is Dean and James A. Collins Distinguished Chair at the Collins College of Hospitality Management at California Sate Polytechnic University, Pomona.

John M. Stefanelli is a Professor in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada Las Vegas.