Purchasing for Chefs
A Concise Guide
1st Edition
Published on 1. May 2006
Book
Paperback/Softback
208 pages
978-0-471-72898-6 (ISBN)
Description
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.
More details
Edition
1., Auflage
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Edition type
New edition
Dimensions
Height: 22.8 cm
Width: 15.2 cm
Thickness: 12 mm
Weight
293 gr
ISBN-13
978-0-471-72898-6 (9780471728986)
Schweitzer Classification
Other editions
New editions
Book
01/2010
2nd Edition
Wiley
€77.00
Article not available at the moment
Persons
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.
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.
Content
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.
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.