A Concise Guide
Second Edition
by Andrew Hale Feinstein
Purchasing for Chefs provides managers and chefs with a streamlined introduction to making practical purchasing decisions and help them run their businesses effectively.
Features:
- Employee fraud stories that help chefs identify ways to protect their inventory
- Professional Advice 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 of the topics covered
- Reinforcement sections 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
Contents
- Menu Planning: What Kind Of Stuff Should I Sell
- Product Quality: What Kind Of Stuff Should I Buy
- Food Vendors: Who Should I Buy This Stuff From
- Purchase Orders: How Much Stuff Should I Buy
- Purchase Prices: How Do I Get The Best Deal
- Ordering Process: How Do I Actually Buy This Stuff
- Inventory Control: How Do I Keep Track Of All This Stuff
Index
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