Purchasing for Chefs: A Concise Guide

A Quick Guide to Economical and Efficient Purchasing Decisionsfor Chefs

Excellent food and outstanding service are the hallmarks ofsuccessful foodservice operations, but a chef′s skill at makingsmart purchasing decisions can make the difference between successand failure. This Second Edition of the bestselling Purchasing forChefs provides managers and chefs with a streamlined introductionto making practical purchasing decisions and help them run theirbusiness effectively.

In this accessible, easy–to–understand book, the bestsellingauthor team of Andrew Hale Feinstein and John M. Stefanelli guidethe reader step–by–step through every facet of purchasing: fromwhich items to buy and how much to order, to getting the best dealand preventing fraud and pilfering.

Revised and updated to reflect current purchasing standards,this new edition features:

Employee fraud stories that help chefs identify ways to protecttheir inventory ProfessionalAdvice sidebars, highlighting some of the majorpurchasing challenges and issues that chefs face every day Practice Problems that encourage readers to exercise anddemonstrate their understanding to the topics covered Reinforcement section such as Discussion Questions and ApplyWhat You′ve Learned problems that challenge readers to put whatthey′ve learned into practice Web site links in each chapter for additional information

Written in a conversational style that makes even complexsubjects clear, Purchasing for Chefs, Second Edition will enableevery chef to dramatically improve purchasing practices at anyestablishment.

Preface.

1 Menu Planning.

What Kind of Stuff Should I Sell?

2 Product Quality.

What Kind of Stuff Should I Buy?

3 Food Vendors.

Who Should I Buy This Stuff From?

4 Purchase Orders.

How Much Stuff Should I Buy?

5 Purchase Prices.

How Do I Get the Best Deal?

6 Ordering Process.

How Do I Actually Buy This Stuff?

7 Inventory Control.

How Do I Keep Track of All This Stuff?

Resources.

Purchasing Terminology.

Index.

Andrew Hale Feinstein is Dean and James A. CollinsDistinguished Chair at the Collins College of HospitalityManagement at California Sate Polytechnic University, Pomona.

John M. Stefanelli is a Professor in the Food andBeverage Management Department at William F. Harrah College ofHotel Administration at the University of Nevada Las Vegas.