Textbook
Purchasing for Chefs: A Concise Guide, 2nd EditionISBN: 978-0-470-29216-7
Paperback
256 pages
October 2009, ©2010
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Now in the new Second Edition, Purchasing for Chefs is a
comprehensive yet concise treatment of the purchasing principles
that teaches students and chefs the basic principles of how to
purchase goods and services in order to run their businesses
effectively. It contains sections on "Purchasing Technology"
that explains purchasing lingo beyond the scope of the book as well
as illustrating different tools used in purchasing. This
book is written in a unique conversational style that makes
purchasing an accessible subject.
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