Purchasing Chefs Concise Guide by Feinstein Andrew (21 results)

Paperback. Condition: Fair. 1. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.

Paperback. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condition: Very Good.

Condition: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

paperback. Condition: Good. Paperback. Cover and spine in good condition. Spine is tight. Pages are clean, no markings, notes or stains. Ships from Friends bookstore to benefit Beaverton (Oregon) library.

Paperback. Condition: Good. 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.

Paperback. Condition: Very Good. 2. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

paperback. Condition: As New. No highlighting. Very minimal wear.

paperback. Condition: Good. Normal wear from daily use. May include markings or highlighting.

paperback. Condition: Good. Normal wear from daily use. May include markings or highlighting.

Condition: As New. Unread book in perfect condition.

Condition: New.

Condition: New.

Condition: As New. Unread book in perfect condition.

Paperback. Condition: New. In shrink wrap. Looks like an interesting title.

Paperback. Condition: Brand New. 2nd edition. 208 pages. 8.75x5.75x0.50 inches. In Stock.

Condition: New. Brand new! Please provide a physical shipping address.

Condition: Sehr gut. Gebraucht - Sehr gut Früher mit der ISBN 0471728985 -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. A Quick Guide to Economical and Efficient Purchasing Decisions for ChefsExcellent food and outstanding service are the hallmarks of successful foodservice operations, but a chef's skill at making smart purchasing decisions can make the difference between success and failure. This Second Edition of the bestselling Purchasing for Chefs provides managers and chefs with a streamlined introduction to making practical purchasing decisions and help them run their business effectively.In this accessible, easy-to-understand book, the bestselling author team of Andrew Hale Feinstein and John M. Stefanelli guide the reader step-by-step through every facet of purchasing: from which items to buy and how much to order, to getting the best deal and preventing fraud and pilfering.Revised and updated to reflect current purchasing standards, this new edition features:Employee fraud stories that help chefs identify ways to protect their inventoryProfessionalAdvice sidebars, highlighting some of the major purchasing challenges and issues that chefs face every dayPractice Problems that encourage readers to exercise and demonstrate their understanding to the topics coveredReinforcement section such as Discussion Questions and Apply What You've Learned problems that challenge readers to put what they've learned into practiceWeb site links in each chapter for additional informationWritten in a conversational style that makes even complex subjects clear, Purchasing for Chefs, Second Edition will enable every chef to dramatically improve purchasing practices at any establishment. Taschenbuch, Größe: 22.6 x 15.2 x 1.5 cm.…