Description

Book Synopsis
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 differenttools used in purchasing. This book is written in a unique conversational style that makes purchasing an accessible subject.

Table of Contents
Preface.

1 Menu Planning.

What Kind of Stuff Should I Sell?

2 Product Quality.

What Kind of Stuff Should I Buy?

3 Food Vendors.

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.

Purchasing for Chefs

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£63.60

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RRP £66.95 – you save £3.35 (5%)

Order before 4pm tomorrow for delivery by Fri 2 Jan 2026.

A Paperback / softback by Andrew H. Feinstein, John M. Stefanelli

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    View other formats and editions of Purchasing for Chefs by Andrew H. Feinstein

    Publisher: John Wiley & Sons Inc
    Publication Date: 08/01/2010
    ISBN13: 9780470292167, 978-0470292167
    ISBN10: 0470292164
    Also in:
    Purchasing and supply management

    Description

    Book Synopsis
    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 differenttools used in purchasing. This book is written in a unique conversational style that makes purchasing an accessible subject.

    Table of Contents
    Preface.

    1 Menu Planning.

    What Kind of Stuff Should I Sell?

    2 Product Quality.

    What Kind of Stuff Should I Buy?

    3 Food Vendors.

    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.

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