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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: Andrew H. Feinstein
Publisher: John Wiley & Sons
ISBN: 0470292164
Category : Business & Economics
Languages : en
Pages : 257
Get Book Here
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: Andrew Hale Feinstein
Publisher:
ISBN: 9781988236070
Category :
Languages : en
Pages :
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Book Description
Author: Andrew H. Feinstein
Publisher: John Wiley & Sons
ISBN: 9781118037690
Category : Cooking
Languages : en
Pages : 0
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Book Description
Author: Francis T. Lynch
Publisher: Wiley Global Education
ISBN: 111813771X
Category : Business & Economics
Languages : en
Pages : 321
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Book Description
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
Author: Andrew H. Feinstein
Publisher: Wiley
ISBN: 9780471728986
Category : Business & Economics
Languages : en
Pages : 0
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Book Description
A Compendium of Purchasing Principles for the Culinary Professional Purchasing For Chefs is unlike any other purchasing book on the market. It presents accurate, focused information that tells busy chefs what to do and how to do it. Unencumbered by theory and speculation, this practical guide can be read quickly and its principles can be implemented the next day. From knowing how much to buy to how to control pilfering - this is the complete resource for dramatically improving purchasing practices at any establishment where the chef is the heart of the house. Only the bestselling author team of Andrew Hale Feinstein and John M. Stefanelli can present 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. Purchasing For Chefs also features: "Apply What You've Learned" questions that present realistic situations Web site addresses in each chapter for additional research A section on "Purchasing Terminology" that explains purchasing lingo beyond the scope of the book A companion Web site featuring numerous examples of specifications, lecture outlines, experiential exercises, and additional multiple choice questions
Author: Robert B Garlough
Publisher: Cengage Learning
ISBN: 9781418039646
Category : Business & Economics
Languages : en
Pages : 864
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Book Description
MODERN FOOD SERVICE PURCHASING is designed specifically to provide culinary arts professionals with current, in-depth coverage of the essential concepts of purchasing, storeroom operations, and financial stewardship. This comprehensive resource brings together under one cover the four fundamentals of contemporary food service purchasing: Market and distribution systems. Storeroom operations. Cost controls. Product information. Delivering a chef-focused overview of financial management and the formulas used to control a successful business, Modern Food Service Purchasing explains in detail how to set up a successful storeroom operation while providing chefs and buyers with a comprehensive reference that will deliver value for years to come. Extensive color photography, useful charts and forms, and a comprehensive glossary of key terms round out the coverage. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Author: Andrew H. Feinstein
Publisher:
ISBN: 9780470144817
Category :
Languages : en
Pages : 208
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Book Description
Author: Jeremy Chase Barlow
Publisher: Chefs Can Save the World
ISBN: 9780615569628
Category : Food service
Languages : en
Pages : 301
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Book Description
Barlow issues a call to action for everyone who prepares, serves, consumes, or simply enjoys food. Everyone has a responsibility to pay more attention to what he or she eats, where it comes from, and how it affects the world.
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: Andrew H. Feinstein
Publisher:
ISBN: 9781118916575
Category :
Languages : en
Pages :
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Book Description
