|
Textbook
Purchasing for Chefs: A Concise Guide, 2nd EditionISBN: 978-0-470-29216-7
Paperback
256 pages
October 2009, ©2010
 |
||||||
-
A complete resource for dramatically improving purchasing practices at any establishment where the chef is the heart of the house.
-
Offers 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.
-
"Apply What You've Learned" questions that present realistic situations
- Web site addresses in each chapter for additional research.
Related Titles
More By These Authors
Food Service Operations & Management
Resources for
Instructors
Contact a Wiley Sales Rep
Find Your Rep
Resources for
Students
.png){kind=small}
Join An E-mail ListLearn about the latest products, events, offers and content. |
