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.