Verkauf durch Sack Fachmedien

Feinstein / Stefanelli

Purchasing for Chefs

A Concise Guide

Medium: Buch
ISBN: 978-0-471-72898-6
Verlag: Wiley
Erscheinungstermin: 09.06.2006
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Purchasing is among the largest required course in the undergraduate hospitality and culinary arts curriculum. Purchasing for Chefs is 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.


Produkteigenschaften


  • Artikelnummer: 9780471728986
  • Medium: Buch
  • ISBN: 978-0-471-72898-6
  • Verlag: Wiley
  • Erscheinungstermin: 09.06.2006
  • Sprache(n): Englisch
  • Auflage: 1. Auflage 2006
  • Produktform: Kartoniert
  • Gewicht: 293 g
  • Seiten: 208
  • Format (B x H x T): 152 x 228 x 12 mm
  • Ausgabetyp: Kein, Unbekannt
Autoren/Hrsg.

Autoren

PREFACE.

1 MENU PLANNING What Kind of Stuff Should I Sell?

2 PRODUCT QUALITY What Kind of Stuff Should I Buy?

3 FOOD DISTRIBUTORS Who Should I Buy This Stuff From?

4 PURCHASE ORDERS How Much Stuff Should I Buy?

5 PURCHASE PRICES How Do I Get the Best Deal?

6 ORDERING PROCESS How Do I Actually Buy This Stuff?

7 INVENTORY CONTROL How Do I Keep Track of All This Stuff?

RESOURCES.

PURCHASING TERMINOLOGY.

INDEX.