Purchasing for Chefs: A Concise Guide

Feinstein, Andrew H.; Stefanelli, John M.

ISBN 10: 0470292164 / ISBN 13: 9780470292167

Editore: Wiley, 2009

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Used book in good condition. May have some wear to binding, spine, cover, and pages. Some light highlighting markings writing may be present. May have some stickers and or sticker residue present. May be Ex-lib. copy. May NOT include discs, or access code or other supplemental material. We ship Monday-Saturday and respond to inquiries within 24 hours. Codice articolo BXM.94XG

Dati bibliografici

Titolo: Purchasing for Chefs: A Concise Guide

Casa editrice: Wiley

Data di pubblicazione: 2009

Legatura: Brossura

Condizione: good

Edizione: seconda edizione

Descrizione articolo

Riassunto:

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.

L'autore:

Andrew Hale Feinstein is Dean and James A. Collins Distinguished Chair at the Collins College of Hospitality Management at California Sate Polytechnic University, Pomona.

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.