Purchasing for Chefs: A Concise Guide, 2nd Edition

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https://dev.store.wiley.com/en-us/Purchasing+for+Chefs%3A+A+Concise+Guide%2C+2nd+Edition-p-9780470531808R150

Purchasing for Chefs: A Concise Guide, 2nd Edition

Andrew H. Feinstein,John M. Stefanelli

E-Book Rental (150 Days)

978-0-470-53180-8R150

Description

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.

About the Author

Andrew Hale Feinstein is Dean and James A. Collins Distinguished Chair at the Collins College of Hospitality Management at California Sate 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.

New to Edition

This title has been revised and updated to reflect current purchasing standards in the culinary world

Features

A complete resource for dramatically improving purchasing practices at any establishment where the chef is the heart of the house.

To Purchase this product, please visit

https://dev.store.wiley.com/en-us/Purchasing+for+Chefs%3A+A+Concise+Guide%2C+2nd+Edition-p-9780470531808R150