Purchasing for Chefs : A Concise Guide

by Andrew H. Feinstein; John M. Stefanelli (Univ. of Nevada)

• ISBN13: 9780471728986
• ISBN10: 0471728985
• Format: Paperback
• Copyright: 2006-04-01
• Publisher: Wiley
• More Book Details
• Purchase Benefits

Summary

A 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

Author Biography

Andrew Hale Feinstein is Associate Professor and Department Chairin the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.</p> <p>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

Chapter 1: The Concepts of Selection and Procurement.

Chapter 2: Technology Applications in Purchasing.

Chapter 3: Distribution Systems.

Chapter 4: Forces Affecting the Distribution Systems.

Chapter 5: An Overview of the Purchasing Function.

Chapter 6: The Organization and Administration of Purchasing.

Chapter 7: The Buyer's Relations with Other Company Personnel.

Chapter 8: The Purchase Specification: An Overall View.

Chapter 9: The Optimal Amount.

Chapter 10: The Optimal Price.

Chapter 11: The Optimal Payment Policy.

Chapter 12: The Optimal Supplier.

Chapter 13: Typical Ordering Procedures.

Chapter 14: Typical Receiving Procedures.

Chapter 15: Typical Storage Management Procedures.

Chapter 16: Security in the Purchasing Function.

Chapter 17: Fresh Produce.

Chapter 18: Processed Produce and Other Grocery Items.

Chapter 19: Dairy Products.

Chapter 20: Eggs.

Chapter 21: Poultry.

Chapter 22: Fish.

Chapter 23: Meat.

Chapter 24: Beverages.

Chapter 25: Nonfood Expense Items.

Chapter 26: Services.

Chapter 27: Furniture, Fixtures, and Equipment.