Lecture Purchasing for Chefs: Chapter 3 - Feinstein, Stefanelli
Lecture Purchasing for Chefs: Chapter 3 - Feinstein, Stefanelli
Chapter 3 - Food vendors: who should i buy this stuff from? This chapter’s objectives are to: Understand how methods used to select a vendor affect an F&B operation’s cost of sales, develop selection criteria based on the operation’s needs, ability to investigate potential suppliers and assess their overall fit into the operation,…