qNow 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 qPurchasing Technologyq 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 subjectq--Provided by publisher.A Concise Guide Andrew H. Feinstein, John M. Stefanelli. This is especially true for premium brands. It is also true for ... Wayne Gisslen, Advanced Professional Cooking (New York: Wiley, 1992). Wayne Gisslen, Professional Cooking, 6th ed.
|Title||:||Purchasing for Chefs|
|Author||:||Andrew H. Feinstein, John M. Stefanelli|
|Publisher||:||John Wiley & Sons - 2009-10-27|