Author: Feinstein Publisher: ISBN: 9780471781981 Category : Languages : en Pages : 108
Book Description
Provides a concise treatment of the purchasing principles that teaches students, chefs, and hospitality managers the basic principles of how to purchase goods and services in order to run their businesses effectively.
Author: Andrew H. Feinstein Publisher: John Wiley & Sons ISBN: 0470292164 Category : Business & Economics Languages : en Pages : 257
Book Description
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.
Author: Feinstein Publisher: Wiley ISBN: 9780471207719 Category : Languages : en Pages : 0
Book Description
The purchasing function in the hospitality industry involves ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and nonfood items. Updated to reflect current developments in the field, the fifth edition of this reference combines generally accepted purchasing principles with applications specific to the hospitality industry.
Author: Feinstein
Author: Feinstein
Author: Andrew H. Feinstein
Author: Feinstein
Author: Andrew H. Feinstein
Author: Feinstein
Author: Michael Lynch
Author: Wallace
Author: Brefere
Author: Donald W. Dobler