| Record ID | marc_loc_2016/BooksAll.2016.part36.utf8:124879999:1712 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part36.utf8:124879999:1712?format=raw |
LEADER: 01712cam a2200325 a 4500
001 2009025209
003 DLC
005 20100720114126.0
008 090617s2010 nju 001 0 eng
010 $a 2009025209
015 $aGBA976580$2bnb
016 7 $a015341527$2Uk
020 $a9780470292167
020 $a0470292164
035 $a(OCoLC)ocn317456325
040 $aDLC$cDLC$dYDX$dYDXCP$dUKM$dDLC
050 00 $aTX911.3.P8$bF455 2010
082 00 $a647.95068/7$222
100 1 $aFeinstein, Andrew Hale.
245 10 $aPurchasing for chefs :$ba concise guide /$cAndrew Hale Feinstein, John M. Stefanelli.
250 $a2nd ed.
260 $aHoboken, N.J. :$bWiley,$cc2010.
300 $avi, 250 p. ;$c23 cm.
500 $aIncludes index.
520 $a"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.
650 0 $aHospitality industry$xPurchasing.
700 1 $aStefanelli, John M.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0913/2009025209-d.html
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/enhancements/fy0913/2009025209-t.html
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy1007/2009025209-b.html