Feinstein, Stefanelli:

Purchasing for Chefs: A Concise Guide

Instructor Companion Site

Table Of Contents

Chapter 1: The Concepts of Selection and Procurement.

Chapter 2: Technology Applications in Purchasing.

Chapter 3: Distribution Systems.

Chapter 4: Forces Affecting the Distribution Systems.

Chapter 5: An Overview of the Purchasing Function.

Chapter 6: The Organization and Administration of Purchasing.

Chapter 7: The Buyer's Relations with Other Company Personnel.

Chapter 8: The Purchase Specification: An Overall View.

Chapter 9: The Optimal Amount.

Chapter 10: The Optimal Price.

Chapter 11: The Optimal Payment Policy.

Chapter 12: The Optimal Supplier.

Chapter 13: Typical Ordering Procedures.

Chapter 14: Typical Receiving Procedures.

Chapter 15: Typical Storage Management Procedures.

Chapter 16: Security in the Purchasing Function.

Chapter 17: Fresh Produce.

Chapter 18: Processed Produce and Other Grocery Items.

Chapter 19: Dairy Products.

Chapter 20: Eggs.

Chapter 21: Poultry.

Chapter 22: Fish.

Chapter 23: Meat.

Chapter 24: Beverages.

Chapter 25: Nonfood Expense Items.

Chapter 26: Services.

Chapter 27: Furniture, Fixtures, and Equipment.

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