Purchasing for chefs
Subtitle: a concise guide
By: Andrew H. Feinstein, John M. Stefanelli.
Contributors: Stefanelli, John M.
Edition: 2nd ed.
Publisher: Wiley
Published: 2010
Place of publication: Hoboken, N.J
Language: eng
Number of pages: 256
ISBN-13: 9780470292167
Subjects: Hospitality industry -- Purchasing
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"--Provided by publisher.
Notes: Includes index.