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

    £63.60

    Includes FREE delivery

    RRP £66.95 – you save £3.35 (5%)

    Order before 4pm today for delivery by Wed 23 Sep 2026.

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      Book details

      Publisher John Wiley & Sons Inc
      Published 8 January 2010
      ISBN-13 9780470292167
      978-0470292167
      ISBN-10 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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