Purchasing for chefs
a concise guide
by Andrew Hale Feinstein
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"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"--Provided by publisher.
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Includes index.
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- Created March 2, 2010
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| December 19, 2023 | Edited by ImportBot | import existing book |
| December 14, 2022 | Edited by CoverBot | //covers.openlibrary.org/b/id/13081911-S.jpg |
| December 6, 2022 | Edited by ImportBot | import existing book |
| November 1, 2022 | Edited by Scott365Bot | Linking back to Internet Archive. |
| March 2, 2010 | Created by ImportBot | Imported from Library of Congress MARC record |