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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. A Quick Guide to Economical and Efficient Purchasing Decisions for Chefs
Excellent food and outstanding service are the hallmarks of successful foodservice operations, but a chef's skill at making smart purchasing decisions can make the difference between success and failure. This Second Edition of the bestselling Purchasing for Chefs provides managers and chefs with a streamlined introduction to making practical purchasing decisions and help them run their business effectively.
In this accessible, easy-to-understand book, the bestselling author team of Andrew Hale Feinstein and John M. Stefanelli guide the reader step-by-step through every facet of purchasing: from which items to buy and how much to order, to getting the best deal and preventing fraud and pilfering.
Revised and updated to reflect current purchasing standards, this new edition features:
Employee fraud stories that help chefs identify ways to protect their inventory
ProfessionalAdvice sidebars, highlighting some of the major purchasing challenges and issues that chefs face every day
Practice Problems that encourage readers to exercise and demonstrate their understanding to the topics covered
Reinforcement section such as Discussion Questions and Apply What You've Learned problems that challenge readers to put what they've learned into practice
Web site links in each chapter for additional information
Written in a conversational style that makes even complex subjects clear, Purchasing for Chefs, Second Edition will enable every chef to dramatically improve purchasing practices at any establishment.
Excellent food and outstanding service are the hallmarks of successful foodservice operations, but a chef's skill at making smart purchasing decisions can make the difference between success and failure. This Second Edition of the bestselling Purchasing for Chefs provides managers and chefs with a streamlined introduction to making practical purchasing decisions and help them run their business effectively.
In this accessible, easy-to-understand book, the bestselling author team of Andrew Hale Feinstein and John M. Stefanelli guide the reader step-by-step through every facet of purchasing: from which items to buy and how much to order, to getting the best deal and preventing fraud and pilfering.
Revised and updated to reflect current purchasing standards, this new edition features:
Employee fraud stories that help chefs identify ways to protect their inventory
ProfessionalAdvice sidebars, highlighting some of the major purchasing challenges and issues that chefs face every day
Practice Problems that encourage readers to exercise and demonstrate their understanding to the topics covered
Reinforcement section such as Discussion Questions and Apply What You've Learned problems that challenge readers to put what they've learned into practice
Web site links in each chapter for additional information
Written in a conversational style that makes even complex subjects clear, Purchasing for Chefs, Second Edition will enable every chef to dramatically improve purchasing practices at any establishment.