Purchasing for Chefs: A Concise Guide, Second Edition
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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.


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

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



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?


Purchasing Terminology.