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OverviewA Compendium of Purchasing Principles for the Culinary Professional Purchasing For Chefs is unlike any other purchasing book on the market. It presents accurate, focused information that tells busy chefs what to do and how to do it. Unencumbered by theory and speculation, this practical guide can be read quickly and its principles can be implemented the next day. From knowing how much to buy to how to control pilfering - this is the complete resource for dramatically improving purchasing practices at any establishment where the chef is the heart of the house. Only the bestselling author team of Andrew Hale Feinstein and John M. Stefanelli can present a step-by-step approach to purchasing in a conversational style that not only makes the subject accessible but also makes complex topics easy to understand. Purchasing For Chefs also features: 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 Full Product DetailsAuthor: Andrew Hale Feinstein , John M Stefanelli (University of Nevada Las Vegas)Publisher: John Wiley & Sons Imprint: John Wiley & Sons Edition: 2nd ed. Dimensions: Width: 17.00cm , Height: 0.80cm , Length: 24.40cm Weight: 1.089kg ISBN: 9781118037690ISBN 10: 1118037693 Publication Date: 30 November 2010 Audience: General/trade , General Format: Mixed media product Publisher's Status: Active Availability: Out of stock  The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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