000			00938nam a2200241Ia 4500
005			20250730165934.0
008			250728s9999 xx 000 0 und d
020			_a978-0-471-72898-6
082			_aR 647.950687 F32p
100			_aFeinstein, Andrew Hale
245		0	_aPurchasing for chefs : a concise guide
260			_aNew Jersey
260			_b John Wiley & Sons
260			_c2007
300			_avi, 202 p.
300			_bIncludes index
520			_aOffers 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.
650			_aMenu Planning:
650			_aProduct Quality
650			_aPurchase orders
700			_aStefanelli, John M.
942			_2ddc _cBK
999			_c4837 _d4837