Purchasing is among the largest required course in the undergraduate hospitality and culinary arts curriculum. Purchasing for Chefs is a concise treatment of the purchasing principles that teaches students, chefs, and hospitality managers the basic principles of how to purchase goods and services in order to run their businesses effectively.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Editions-Typ
Maße
Höhe: 22.8 cm
Breite: 15.2 cm
Dicke: 12 mm
Gewicht
ISBN-13
978-0-471-72898-6 (9780471728986)
Schweitzer Klassifikation
Andrew Hale Feinstein is Associate Professor and Department Chairin the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.
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.
PREFACE.
1 MENU PLANNING What Kind of Stuff Should I Sell?
2 PRODUCT QUALITY What Kind of Stuff Should I Buy?
3 FOOD DISTRIBUTORS Who Should I Buy This Stuff From?
4 PURCHASE ORDERS How Much Stuff Should I Buy?
5 PURCHASE PRICES How Do I Get the Best Deal?
6 ORDERING PROCESS How Do I Actually Buy This Stuff?
7 INVENTORY CONTROL How Do I Keep Track of All This Stuff?
RESOURCES.
PURCHASING TERMINOLOGY.
INDEX.
