Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 22
Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 22
Learning objectives of this chapter include: Determine the purchasing requirements of a hospitality operation using value analysis and make-or-buy analysis, outline the objectives of the purchasing function and the potential problems that buyers encounter when pursuing those objectives.