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Purchasing for Chefs
Purchasing for Chefs
Author: Andrew H. Feinstein, John M. Stefanelli, NAMP North American Meat Processors Association
Purchasing is among the largest required course in the undergraduate hospitality and culinary arts curriculum. "Purchasing for Chefs" is a concise treatment of the purchasing principles that teaches students, chefs, and hospitality managers the basic principles of how to purchase goods and services in order to run their businesses effectively.
ISBN-13: 9780470056325
ISBN-10: 0470056320
Publication Date: 4/13/2006
Edition: Revised
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Publisher: John Wiley & Sons Inc
Book Type: Paperback
Members Wishing: 0
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