A Concise Guide
by Andrew H. Feinstein
Purchasing for Chefs presents accurate, focused information that tells busy chefs what to do and how to do it.
Features:
- Reads quickly and its principles can be implemented the next day
- "Apply What You've 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
Contents
- 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
Index
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