Purchasing for Chefs: A Concise Guide, 2nd Edition

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  • Edition: 2nd
  • Format: Paperback
  • Copyright: 10/1/2009
  • Publisher: Wiley

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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.

Author Biography

Andrew Hale Feinstein is Dean and James A. Collins Distinguished Chair at the Collins College of Hospitality Management at California State 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.

Table of Contents

Prefacep. v
Menu Planning
What Kind of Stuff Should I Sell?p. 1
Product Quality
What Kind of Stuff Should I Buy?p. 17
Food Vendors
Who Should I Buy This Stuff From?p. 49
Purchase Orders
How Much Stuff Should I Buyp. 71
Purchase Prices
How Do I Get the Best Deal?p. 91
Ordering Process
How Do I Actually Buy This Stuff?p. 121
Inventory Control
How Do I Keep Track of All This Stuff?p. 133
Resourcesp. 187
Purchasing Terminologyp. 191
Indexp. 241
Table of Contents provided by Ingram. All Rights Reserved.

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