Purchasing for Chefs

A Concise Guide
2. Auflage 2009
ISBN: 978-0-470-29216-7
Verlag: Wiley

Buch, Englisch, 256 Seiten, Format (B × H): 152 mm x 226 mm, Gewicht: 340 g

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 different tools used in purchasing. This book is written in a unique conversational style that makes purchasing an accessible subject.

Autoren/Hrsg.

Feinstein, Andrew H

Stefanelli, John M

Fachgebiete

• Wirtschaftswissenschaften Betriebswirtschaft Bereichsspezifisches Management Einkauf, Logistik, Supply-Chain-Management
• Technische Wissenschaften Sonstige Technologien | Angewandte Technik Sonstige Technologien

Inhaltsverzeichnis

Preface

1. Menu Planning

2. Product Quality

3. Food Vendors

4. Purchase Orders

5. Purchase Prices

6. Ordering Process

7. Inventory Control

Resources

Purchasing Terminology

Index

Über Autor(innen)

Andrew Hale Feinstein is Dean and James A. Collins Distinguished Chair at the Collins College of Hospitality Management at California Sate Polytechnic University, Pomona.

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.