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Purchasing for Chefs
Andrew H. Feinstein
€ 92.54
FREE Delivery in Ireland
Description for Purchasing for Chefs
Paperback. 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. Num Pages: 256 pages. BIC Classification: KJMV8; TTVC. Category: (P) Professional & Vocational; (U) Tertiary Education (US: College). Dimension: 228 x 154 x 12. Weight in Grams: 348.
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.
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.
Product Details
Format
Paperback
Publication date
2009
Publisher
John Wiley and Sons Ltd United Kingdom
Number of pages
256
Condition
New
Number of Pages
256
Place of Publication
New York, United States
ISBN
9780470292167
SKU
V9780470292167
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Andrew H. Feinstein
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.
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