A Compendium of Purchasing Principles for the Culinary ProfessionalPurchasing 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 situationsWeb site addresses in each chapter for additional researchA section on "Purchasing Terminology" that explains purchasing lingo beyond the scope of the bookA companion Web site featuring numerous examples of specifications, lecture outlines, experiential exercises, and additional multiple choice questions

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