This is 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; and, a companion Web site featuring numerous examples of specifications, lecture outlines, experiential exercises, and additional multiple choice questions.
- ISBN10 6610448493
- ISBN13 9786610448494
- Publish Date 27 April 2006 (first published 1 January 2006)
- Publish Status Active
- Out of Print 21 August 2012
- Publish Country US
- Imprint John Wiley & Sons
- Format eBook
- Pages 210
- Language English