Purchasing for Chefs: A Concise Guide, 2nd Edition

by ;
  • ISBN13:


  • ISBN10:


  • Edition: 2nd
  • Format: Paperback
  • Copyright: 2009-10-01
  • Publisher: Wiley

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

  • Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
  • We Buy This Book Back!
    In-Store Credit: $10.50
    Check/Direct Deposit: $10.00
List Price: $72.45 Save up to $36.22
  • Rent Book $36.23
    Add to Cart Free Shipping


Supplemental Materials

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 access cards, study guides, lab manuals, CDs, etc.
  • The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.


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.

Rewards Program

Write a Review