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Excellent 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:
Written 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.
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.
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Book Description Paperback. Condition: new. Paperback. 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. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780470292167
Book Description Condition: New. Seller Inventory # 5442565-n
Book Description Condition: New. 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. Num Pages: 256 pages. BIC Classification: KJMV8; TTVC. Category: (P) Professional & Vocational; (U) Tertiary Education (US: College). Dimension: 228 x 154 x 12. Weight in Grams: 348. . 2009. 2nd Edition. Paperback. . . . . Seller Inventory # V9780470292167