Purchasing for Chefs: A Concise Guide

by Andrew Hale Feinstein

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.

256 pages, Paperback

First published April 21, 2006