Feinstein, Stefanelli:

Purchasing for Chefs: A Concise Guide, 2nd Edition

Instructor Companion Site

Table Of Contents

Chapter 1: Menu Planning

Chapter 2: Product Quality

Chapter 3: Food Vendors

Chapter 4: Purchase Orders

Chapter 5: Purchase Prices

Chapter 6: Ordering Process

Chapter 7: Inventory Control

Get Help With:

* These links will open a new window

Copyright © 2000-2024 by John Wiley & Sons, Inc., or related companies. All right reserved.  | Privacy Policy