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Type of bind: Paperback
Dewey Decimal Number: 647.950687
EAN num: 9780471728986
ISBN number: 0471728985
Label: Wiley
Manufacturer: Wiley
Quantity: 1
Page Count: 208
Printing Date: April 21, 2006
Publishing house: Wiley
Sale Popularity Level: 168424
Studio: Wiley
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Editor's Notes and Comments:
Product 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 subsequent 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 questionsÂ
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Rated by buyers -
PURCHASING FOR CHEFS: A CONCISE GUIDE is a primer unlike competitors on the market: it's directed to busy chefs and avoids the usual theory approach of culinary purchasing guides in favor of a practical quick primer with directions which can be put quickly into place. The assumption that the reader is a busy working chef is solid, and pairs realistic kitchen situations with easy explanations of purchasing basics, terminology, and applications. From buying clubs to reduce costs to vendor selection criteria, PURCHASING FOR CHEFS holds many answers without the verbose structure of others.
Diane C. Donovan
California Bookwatch
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