Purchasing for Chefs: A Concise Guide, 2nd Edition

This title has been revised and updated to reflect current purchasing standards in the culinary world

Employee fraud stories to help chefs identify ways to protect their inventory

Two new features have been added to this edition: Professional Advice which provides useful real-world information from culinarians and purchasers in the industry with useful tips on how to best maximize your purchasing dollar, and Practice Problems which presents exercises for the reader to demonstrate understanding of the topics covered in the chapter.

Discussion questions have been expanded