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Textbook
Purchasing for Chefs: A Concise Guide, 2nd EditionISBN: 978-0-470-29216-7
Paperback
256 pages
October 2009, ©2010
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Preface.
1 Menu Planning.
What Kind of Stuff Should I Sell?
2 Product Quality.
What Kind of Stuff Should I Buy?
3 Food Vendors.
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?
Resources.
Purchasing Terminology.
Index.
Related Titles
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Food Service Operations & Management
Resources for
Instructors
Contact a Wiley Sales Rep
Find Your Rep
Resources for
Students
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