Instructor's Manual to Accompany Purchasing for Chefs PDF Download
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Author: Feinstein
Publisher:
ISBN: 9780471781981
Category :
Languages : en
Pages : 108
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Book Description
Provides a concise treatment of the purchasing principles that teaches students, chefs, and hospitality managers the basic principles of how to purchase goods and services in order to run their businesses effectively.
Author: Feinstein
Publisher:
ISBN: 9780471781981
Category :
Languages : en
Pages : 108
Get Book
Book Description
Provides a concise treatment of the purchasing principles that teaches students, chefs, and hospitality managers the basic principles of how to purchase goods and services in order to run their businesses effectively.
Author: Feinstein
Publisher:
ISBN: 9780470316573
Category :
Languages : en
Pages : 108
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Book Description
Author: Andrew H. Feinstein
Publisher: John Wiley & Sons
ISBN: 0470292164
Category : Business & Economics
Languages : en
Pages : 257
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Book Description
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.
Author: Feinstein
Publisher: Wiley
ISBN: 9780471693154
Category : Business & Economics
Languages : en
Pages : 174
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Book Description
Author: Feinstein
Publisher: Wiley
ISBN: 9780471207719
Category :
Languages : en
Pages : 0
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Book Description
The purchasing function in the hospitality industry involves ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and nonfood items. Updated to reflect current developments in the field, the fifth edition of this reference combines generally accepted purchasing principles with applications specific to the hospitality industry.
Author: Andrew Hale Feinstein
Publisher:
ISBN: 9781988236070
Category :
Languages : en
Pages :
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Book Description
Author: Drummond
Publisher:
ISBN: 9780470257289
Category :
Languages : en
Pages : 225
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Book Description
Author: Nick Jones
Publisher:
ISBN: 9780470045084
Category :
Languages : en
Pages : 0
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Book Description
Author: Gisslen
Publisher:
ISBN: 9780471207764
Category : Food service
Languages : en
Pages : 0
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Book Description
Preparing food professionally involves understanding both the hows and whys of cooking, from ingredients, equipment, and knife skills to cooking techniques and the proper execution of recipes. Wayne Gisslen's Professional Cooking has taught professional chefs these essential skills and procedures. Complete with a fresh, new interior design, the fifth edition brings this volume right up-to-date with the needs of today's chefs. This is the instructor's manual with CD-ROM to Professional Cooking.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471663778
Category : Food service
Languages : en
Pages : 1090
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Book Description
Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.
