Purchasing for Chefs
A Concise Guide
Seiten
2006
John Wiley & Sons Inc (Verlag)
978-0-471-78198-1 (ISBN)
John Wiley & Sons Inc (Verlag)
978-0-471-78198-1 (ISBN)
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Provides 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.
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.
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.
| Erscheint lt. Verlag | 12.5.2006 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Wirtschaft ► Betriebswirtschaft / Management ► Logistik / Produktion | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-471-78198-3 / 0471781983 |
| ISBN-13 | 978-0-471-78198-1 / 9780471781981 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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