Purchasing for Chefs: A Concise Guide
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- Wiley
More About This Title Purchasing for Chefs: A Concise Guide
English
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.
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.
English
Preface.
1. Menu Planning: What Kind Of Stuff Should I Sell?
2. Product Quality: What Kind Of Stuff Should I Buy?
3. Food Distributors: Who Should I Buy This Stuff From?
4. Purchase Orders: How Much Stuff Should I Buy?
5. Purchase Prices: How Do I Get The Best Deal?
6. Ordering Process: How Do I Actually Buy This Stuff?
7. Inventory Control: How Do I Keep Track Of All This Stuff?
Resources.
Purchasing Terminology.
Index.
