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

By:

Feinstein, Andrew Hale

Contributor(s):

Stefanelli, John M

Material type: Text

TextPublication details: Hoboken, N.J. : John Wiley & Sons, c2007.Description: vi, 202 p. ; 23 cmISBN:

0471728985 (pbk.)

Subject(s):

DDC classification:

647.950687 FEI

Online resources:

Table of contents

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Standard Loan	Moylish Library Main Collection	647.950687 FEI (Browse shelf(Opens below))	1	Available		39002100328013

Enhanced descriptions from Syndetics:

A Compendium of Purchasing Principles for the Culinary Professional

Purchasing For Chefs is unlike any other purchasing book on the market. It presents accurate, focused information that tells busy chefs what to do and how to do it. Unencumbered by theory and speculation, this practical guide can be read quickly and its principles can be implemented the next day. From knowing how much to buy to how to control pilfering - this is the complete resource for dramatically improving purchasing practices at any establishment where the chef is the heart of the house.

Only the bestselling author team of Andrew Hale Feinstein and John M. Stefanelli can present a step-by-step approach to purchasing in a conversational style that not only makes the subject accessible but also makes complex topics easy to understand. Purchasing For Chefs also features:

"Apply What You've Learned" questions that present realistic situations Web site addresses in each chapter for additional research A section on "Purchasing Terminology" that explains purchasing lingo beyond the scope of the book A companion Web site featuring numerous examples of specifications, lecture outlines, experiential exercises, and additional multiple choice questions

Includes bibliographical references (p. 142-144) and index.

Table of contents provided by Syndetics

Preface (p. v)
1 Menu Planning: What Kind of Stuff Should I Sell? (p. 1)
2 Product Quality: What Kind of Stuff Should I Buy? (p. 15)
3 Food Distributors: Who Should I Buy This Stuff From? (p. 47)
4 Purchase Orders: How Much Stuff Should I Buy? (p. 65)
5 Purchase Prices: How Do I Get the Best Deal? (p. 77)
6 Ordering Process: How Do I Actually Buy This Stuff? (p. 97)
7 Inventory Control: How Do I Keep Track of All This Stuff? (p. 113)
Resources (p. 141)
Purchasing Terminology (p. 145)
Index (p. 193)

Author notes provided by Syndetics

Andrew Hale Feinstein is Associate Professor and Department Chair in 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