Purchasing for chefs : a concise guide / Andrew Hale Feinstein and John M. Stefanelli

By:

Feinstein, Andrew Hale [author]

Contributor(s):

Stefanelli, John M [co-author]

Material type: Text

TextPublication details: New Jersey : John Wiley & Son, Inc., c2010Edition: Second EditionDescription: vi, 250 pages : illustrations ; 28 cmISBN:

9780470292167

Subject(s):

HOSPITALITY INDUSTRY -- PURCHASING

LOC classification:

TX 911.3 .F45 2010

Contents:

Menu planning -- Product quality -- Food vendors -- Purchase orders -- Purchase prices -- Ordering process -- Inventory control.

Summary: "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"

Item type:

Books

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Holdings
Item type	Current library	Home library	Collection	Call number	Copy number	Status	Barcode
Books	National University - Manila	LRC - Main General Circulation	Hospitality Management	GC TX 911.3 .F45 2010 c.1 (Browse shelf(Opens below))	c.1	Available	NULIB000001323
Books	National University - Manila	LRC - Main General Circulation	Hospitality Management	GC TX 911.3 .F45 2010 c.2 (Browse shelf(Opens below))	c.2	Available	NULIB000006640
Books	National University - Manila	LRC - Main General Circulation	Hospitality Management	GC TX 911.3 .F45 2010 c.3 (Browse shelf(Opens below))	c.3	Available	NULIB000008987

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Previous	GC TX 911.3 .C37 2008 Leadership lessons from a chef : finding time to be great /	GC TX 911.3 .D67 2008 Food and beverage cost control /	GC TX 911.3 .F45 2010 c.1 Purchasing for chefs : a concise guide /	GC TX 911.3 .F45 2010 c.2 Purchasing for chefs : a concise guide /	GC TX 911.3 .F45 2010 c.3 Purchasing for chefs : a concise guide /	GC TX 911.3 .F67 2012 c.1 Total quality management for hospitality and tourism /	GC TX 911.3 .F67 2012 c.2 Total quality management for hospitality and tourism /	Next

Includes index.

Menu planning -- Product quality -- Food vendors -- Purchase orders -- Purchase prices -- Ordering process -- Inventory control.

"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"

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