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

ISBN:

9780471728986

Title:

Author:

Feinstein, Andrew Hale.

Personal Author:

Feinstein, Andrew Hale.

Publication Information:

Hoboken, N.J. ; Chichester : John Wiley, 2007.

Physical Description:

vi, 202 p. ; 23 cm.

General Note:

Formerly CIP.

Contents:

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?

Subject Term:

Hospitality industry -- Purchasing.

Added Author:

Stefanelli, John M.

Format:

Books

Publication Date:

2007

Publication Information:

Hoboken, N.J. ; Chichester : John Wiley, 2007.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.950687 FEI	Not for loan	2	Standard shelving location	Searching... Unknown
647.950687 FEI	Week loan	3	Standard shelving location	Searching... Unknown
647.950687 FEI	Week loan	4	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

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

Author Notes

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

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

Available:*

Bound With These Titles

On Order

Summary

Summary

Author Notes

Table of Contents