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Purchasing for Chefs: A Concise Guide, 2nd Editionby Andrew H. Feinstein (California State Polytechnic University, Pomona ); John M. Stefanelli (Univ. of Nevada, Las Vegas)
Questions About This Book?
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What version or edition is this?
This is the 2nd edition with a publication date of 10/1/2009.
What is included with this book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
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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.
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
|What Kind of Stuff Should I Sell?||p. 1|
|What Kind of Stuff Should I Buy?||p. 17|
|Who Should I Buy This Stuff From?||p. 49|
|How Much Stuff Should I Buy||p. 71|
|How Do I Get the Best Deal?||p. 91|
|How Do I Actually Buy This Stuff?||p. 121|
|How Do I Keep Track of All This Stuff?||p. 133|
|Purchasing Terminology||p. 191|
|Table of Contents provided by Ingram. All Rights Reserved.|