Andrew H. Feinstein's Books

Purchasing for Chefs

A Concise Guide

By: Andrew H. Feinstein,John M. Stefanelli

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Purchasing for Chefs

A Concise Guide

By: Andrew H. Feinstein,John M. Stefanelli

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.

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Page Count

257

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470292164

ISBN 13

9780470292167

Purchasing, Student Workbook

Selection and Procurement for the Hospitality Industry

By: Andrew H. Feinstein,John M. Stefanelli

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Purchasing, Student Workbook

Selection and Procurement for the Hospitality Industry

By: Andrew H. Feinstein,John M. Stefanelli

The updated edition of the classic text on selection and procurement For more than a decade, Purchasing: Selection and Procurement for the Hospitality Industry has set the standard for how the principles and practice of purchasing have been taught at universities, colleges, and culinary schools. Now, in its Fifth Edition, this cornerstone volume has been revised to address the latest technological tools used in the industry today. The new lead author of this latest edition has maintained the exceptional coverage that has made this book an industry standard, giving in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and nonfood items such as furniture, fixtures, and equipment. In addition, every chapter has been supplemented with technology applications to help readers become savvy with industry programs. This book also features a companion Web site that connects readers to professional purchasing sites in order to develop real-world skills. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products have been updated to include current trends. Purchasing is important reading for students in hospitality, restaurant management, or culinary arts programs and is an easy-to-use guide for professionals working in foodservice or lodging operations who conduct training courses on purchasing goods and hospitality services.

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Page Count

180

Publisher

Wiley

Published Date

ISBN 10

0471208833

ISBN 13

9780471208839

Purchasing

Selection and Procurement for the Hospitality Industry

By: Andrew H. Feinstein,Jean L. Hertzman,John M. Stefanelli

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Purchasing

Selection and Procurement for the Hospitality Industry

By: Andrew H. Feinstein,Jean L. Hertzman,John M. Stefanelli

Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-centered text that includes several pedagogical enhancements to help students quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the comprehensive and up-to-date hospitality purchasing text available today.

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Age

Page Count

707

Publisher

Wiley Global Education

Published Date

ISBN 10

111919413X

ISBN 13

9781119194132

Book's by Andrew H. Feinstein

Purchasing for Chefs

Purchasing for Chefs

Purchasing, Student Workbook

Purchasing, Student Workbook

Purchasing

Purchasing

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