Purchasing for chefs : a concise guide

By: Contributor(s): Material type: TextTextPublication details: New Jersey ; John Wiley & Sons; 2007Description: vi, 202 p; Includes indexISBN:
  • 978-0-471-72898-6
Subject(s): DDC classification:
  • R 647.950687 F32p
Summary: Offers a compendium of purchasing principles for the culinary professional. This title presents information that tells busy chefs what to do and how to do it. From knowing how much to buy to how to control pilfering, it helps to improve purchasing practices at different establishments where the chef is the heart of the house.
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Item type Current library Call number Status Barcode
Book Book PCC REFERENCE R 647.950687 F32p (Browse shelf(Opens below)) Available 3430

Offers a compendium of purchasing principles for the culinary professional. This title presents information that tells busy chefs what to do and how to do it. From knowing how much to buy to how to control pilfering, it helps to improve purchasing practices at different establishments where the chef is the heart of the house.

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