000			01410nam a2200253Ia 4500
003			NULRC
005			20250520094824.0
008			250520s9999 xx 000 0 und d
020			_a9780470292167
040			_cNULRC
050			_aTX 911.3 .F45 2010
100			_aFeinstein, Andrew Hale _eauthor
245		0	_aPurchasing for chefs : _ba concise guide / _cAndrew Hale Feinstein and John M. Stefanelli
250			_aSecond Edition
260			_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2010
300			_avi, 250 pages : _billustrations ; _c28 cm.
365			_bUSD1381.15
504			_aIncludes index.
505			_aMenu planning -- Product quality -- Food vendors -- Purchase orders -- Purchase prices -- Ordering process -- Inventory control.
520			_a"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"
650			_aHOSPITALITY INDUSTRY -- PURCHASING
700			_aStefanelli, John M. _eco-author
942			_2lcc _cBK
999			_c3564 _d3564