Purchasing for Chefs: A Concise Guide - Brossura

Feinstein, Andrew Hale; Stefanelli, John M.

Brossura

ISBN 10: 0471728985 ISBN 13: 9780471728986

Casa editrice: John Wiley & Sons Inc, 2006

Riassunto

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 

Su questo libro

Informazioni sull?autore

Andrew Hale Feinstein is Associate Professor and Department Chairin the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.

John M. Stefanelli is a Professor in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.

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

Dettagli dell'edizione

• Editore: John Wiley & Sons Inc
• Data di pubblicazione: 2006
• Lingua: Inglese
• ISBN 10: 0471728985
• ISBN 13: 9780471728986
• Rilegatura: Copertina flessibile
• Numero edizione: 1
• Numero di pagine: 208
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile