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| purchasing for chefs a concise guide: Purchasing for Chefs Andrew H. Feinstein, John M. Stefanelli, 2009-10-27 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. |
| purchasing for chefs a concise guide: Purchasing for Chefs Andrew Hale Feinstein, 2006 |
| purchasing for chefs a concise guide: Purchasing for Chefs Andrew H. Feinstein, John M. Stefanelli, 2010-11 |
| purchasing for chefs a concise guide: Purchasing for Chefs, 2nd Ed + Book of Yields Cd 7th Ed Andrew H. Feinstein, 2010-01-14 |
| purchasing for chefs a concise guide: Instructor's Manual to Accompany Purchasing for Chefs Feinstein, 2006-05 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 for chefs a concise guide: Purchasing for Chefs Andrew H. Feinstein, John M. Stefanelli, 2014-01-21 |
| purchasing for chefs a concise guide: Purchasing for Chefs Andrew H. Feinstein, Francis T. Lynch, 2006-11-01 |
| purchasing for chefs a concise guide: Instructor's Manual to Accompany Purchasing for Chefs Feinstein, 2009-09-30 |
| purchasing for chefs a concise guide: Purchasing for Chefs Andrew H. Feinstein, John M. Stefanelli, 2006-04-27 A Compendium of Purchasing Principles for the Culinary Professional Purchasing For Chefs is unlike any other purchasing book on the market. It presents accurate, focused information that tells busy chefs what to do and how to do it. Unencumbered by theory and speculation, this practical guide can be read quickly and its principles can be implemented the next day. From knowing how much to buy to how to control pilfering - this is the complete resource for dramatically improving purchasing practices at any establishment where the chef is the heart of the house. Only the bestselling author team of Andrew Hale Feinstein and John M. Stefanelli can present a step-by-step approach to purchasing in a conversational style that not only makes the subject accessible but also makes complex topics easy to understand. Purchasing For Chefs also features: Apply What You've Learned questions that present realistic situations Web site addresses in each chapter for additional research A section on Purchasing Terminology that explains purchasing lingo beyond the scope of the book A companion Web site featuring numerous examples of specifications, lecture outlines, experiential exercises, and additional multiple choice questions |
| purchasing for chefs a concise guide: The Book of Yields Francis T. Lynch, 2011-08-24 The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource. |
| purchasing for chefs a concise guide: Hospitality Management, Strategy and Operations Lynn Van der Wagen, Anne Goonetilleke, 2015-05-20 Hospitality Management, 3e covers the core competency units in SIT07 Tourism, Hospitality and Events Training Package for the Diploma and Advanced Diploma in Hospitality Management. It provides the foundation knowledge needed for the role of a hospitality manager. The 3rd edition continues to combine theory with a skills building approach to explain the key principles of hospitality management at a supervisory, line management and senior management level. The text helps students develop the professional skills necessary to ensure quality products and services in all hospitality operations. |
| purchasing for chefs a concise guide: Job Hunter's Sourcebook Bohdan Romaniuk, 2008-06 Where to Find Employment Leads and Other Job Search Resources. |
| purchasing for chefs a concise guide: American Book Publishing Record , 2005 |
| purchasing for chefs a concise guide: Supply Management in der Hotelbranche Christine Schüffler, 2008-04-11 Christine Schüffler stellt den Status Quo und die Erfolgsfaktoren von Einkauf und Supply Management in der Drei- bis Fünf-Sterne-Hotellerie in Deutschland dar. Die Erfolgfaktoren und ihre Wirkungszusammenhänge von Supply Management werden aufgezeigt und wertvolle Gestaltungskonzepte für die Hotellerie geliefert. |
| purchasing for chefs a concise guide: Keys to Good Cooking Harold McGee, 2013-02-19 A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish. |
| purchasing for chefs a concise guide: Revenue Management for the Hospitality Industry David K. Hayes, Joshua D. Hayes, Peggy A. Hayes, 2021-11-09 REVENUE MANAGEMENT FOR THE HOSPITALITY INDUSTRY Explore intermediate and advanced topics in the field of revenue management with this up-to-date guide In the newly revised second edition of Revenue Management for the Hospitality Industry, an accomplished team of industry professionals delivers a comprehensive and insightful review of hospitality pricing and revenue optimization strategies. The book offers realistic industry examples from hotels, restaurants, and other hospitality industry segments that use differential pricing as a major revenue management tool. The authors discuss concepts critical to the achievement of hospitality professionals’ revenue management goals and include new examinations of the growing importance of effective data collection and management. A running case study helps students learn how to incorporate the revenue management principles and strategies included in the book’s 14 chapters. Written for students with some prior knowledge and understanding of the hospitality industry, the new edition also includes: A brand-new chapter on data analysis and revenue management that addresses many of the most important data and technology-related developments in the field, including the management of big data, data safety, and data security In-depth discussions of revenue management topics including Net Revenue Per Available Room, Direct Revenue Ratio, and other KPIs Major changes to the book’s instructor support materials and an expansion of the instructor’s test bank items and student exercises. An indispensable resource for students taking courses in hospitality management or business administration, Revenue Management for the Hospitality Industry, Second Edition is also ideal for managers and executives in the hospitality industry. |
| purchasing for chefs a concise guide: Chinese Cuisine Made Simple Dorothy Huang, 2004 The author demystifies Chinese cooking and takes you through a culinary journey step-by-step in preparing delectable Chinese dishes. She makes cooking fun. This book contains 160 mouth-watering recipes that emphasize nutritional value, easy preparation, and taste appeal. Gorgeous photographs appear throughout the book. The pictures of Chinese condiments, ingredients, and vegetables are especially helpful to beginners. It's a great shopping guide. Dazzle your family and friends by using the recipes in this book. They'll think you are the greatest Chinese cook on earth! |
| purchasing for chefs a concise guide: The Advanced Professional Pastry Chef Bo Friberg, 2003-03-10 Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and--like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition (Wiley: 0-471-35925-4)--contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today. Topics covered in depth include decorated cakes, modernist desserts, wedding cakes and holiday favorites, sugar work, marzipan figures, and chocolate decorations. Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life. Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work. |
| purchasing for chefs a concise guide: Restaurant Financial Basics Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier, 2002-10-02 One of the keys to a successful restaurant business is strong financial management. This volume in the Wiley Restaurant Basics Series provides restaurateurs with the tools necessary to manage their food-based operation by explaining basic accounting principles such as pricing, budgeting, cost control, payroll, and cash flow. |
| purchasing for chefs a concise guide: The Making of a Chef Michael Ruhlman, 2009-03-31 Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession.—The New York Times Book Review Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on the fundamentals of cooking—recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food. Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record. |
| purchasing for chefs a concise guide: Hospitality Law Stephen C. Barth, Diana S. Barber, 2017-05-10 Hospitality Law: Managing Legal Issues in the Hospitality Industry, Fifth Edition takes an applied approach to the study of hospitality law with its touchstone of compliance and prevention. The book is highly pedagogical and includes many interactive exercises and real world cases that help students focus on the practical application of hospitality laws and model their decision process to avoid liability. As a result, this book does look different than others on the market as the legal information contained is carefully selected to specifically correlate with helping students understand how to do the right thing, i.e., it is not a comprehensive book on the laws. Barth immediately helps readers learn about the legalities of situations and work through exercises – both individually and in groups -- to effectively apply them to hospitality management situations. Many instructors teach their course from a very applied perspective, which aligns with Barth’s approach. |
| purchasing for chefs a concise guide: Modern Garde Manger: A Global Perspective Robert B Garlough, Angus Campbell, 2012-11-16 The second edition of MODERN GARDE MANGER: A GLOBAL PERSPECTIVE, was written for both the working chef and the serious student engaged in the practice and study of culinary arts. The first edition was winner of the International Association of Culinary Professionals (IACP) Cookbook Award. Its carefully researched information and fully tested recipes span the international spectrum of the modern garde manger station. Four sections covering twenty chapters focus on the chef's required knowledge and responsibilities. This second edition has been reorganized to provide a clearer transition from subject to subject, and skill set to skill set. Special features include: Chapter Goals; Professional Profiles; Ask the Expert; People, Places, Things; Review Questions; Activities and Applications; and Key Words in Review. The text contains material on molecular cuisine, plus creative equipment used by garde manger chefs. There are more than 800 four-color photographs of which more than 300 are new, including many finished plates, platters, showpieces and step-by-step procedures, plus many additional recipes and expanded content on food show competition, buffet table layouts, ice sculpting techniques and more. . While Modern Garde Manger, 2e still retains its exposure to international recipes and techniques, more traditionally American recipes and techniques have been included in this edition. MODERN GARDE MANGER 2E is the most comprehensive book of its kind available for today's student and professional chef. In addition, a CourseMate website is available to accompany the text. CourseMate includes: an interactive eBook; Engagement Tracker, a first-of-its-kind tool that monitors student engagement in the course; and interactive teaching and learning tools including quizzes, flashcards, crossword puzzles, PowerPoint slides and more. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version. |
| purchasing for chefs a concise guide: Zwilling J.A. Henckels Complete Book of Knife Skills Jeffrey Elliot, James P. DeWan, Zwilling J.A. Henckels (Firm), 2010 Anyone who wants to cook-- either professionally or at home-- needs to know how to use a knife. Holding and using knives correctly will not only help you work more safely, but also enable you to work faster, making you much more efficient in the kitchen. |
| purchasing for chefs a concise guide: Hospitality Cost Control Allen B. Asch, 2006 KEY BENEFIT: Written from a chefs' perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. KEY TOPICS: This book provides an overview of cost controlling, and discusses the technology available for controlling costs. It covers controls in purchasing, receiving, production, forecasts in sales, and controls in sales and revenue. MARKET: For restaurateurs and restaurant managers. |
| purchasing for chefs a concise guide: Jacques Pépin New Complete Techniques Jacques Pépin, 2012-11-13 The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book. Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including: learning basics, such as how to use knives correctly and how to cut a flawless julienne; conquering classic recipes, such as crêpes suzette and hollandaise sauce; creating whimsical and elegant decorations, such as olive rabbits and tomato flowers; tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker; and much more. No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert. |
| purchasing for chefs a concise guide: Under Pressure Thomas Keller, 2016-10-25 A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level. |
| purchasing for chefs a concise guide: Food and Beverage Management Bernard Davis, Andrew Lockwood, Ioannis Pantelidis, Peter Alcott, 2013-01-11 This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike. |
| purchasing for chefs a concise guide: The Tea Book Linda Gaylard, 2015-07-07 Where does tea come from? With DK's The Tea Book, learn where in the world tea is cultivated and how to drink each variety at its best, with steeping notes and step-by-step recipes. Visit tea plantations from India to Kenya, recreate a Japanese tea ceremony, discover the benefits of green tea, or learn how to make the increasingly popular Chai tea. Exploring the spectrum of herbal, plant, and fruit infusions, as well as tea leaves, this is a comprehensive guide for all tea lovers. |
| purchasing for chefs a concise guide: Everything in Its Place Dan Charnas, 2017-12-26 An organizational book inspired by the culinary world: how to take the principles of <i>mise-en-place</i> out of your kitchen and into your life. Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place—a French culinary term that means “putting in place” and signifies an entire lifestyle of readiness and engagement. In Everything in Its Place, Dan Charnas reveals how to apply mise-en-place outside the kitchen, in any kind of work. Culled from dozens of interviews with culinary professionals and executives, including world-renowned chefs like Thomas Keller and Alfred Portale, this essential guide offers a simple system to focus your actions and accomplish your work. Charnas spells out the 10 major principles of mise-en-place for chefs and non-chefs alike: (1) planning is prime; (2) arranging spaces and perfecting movements; (3) cleaning as you go; (4) making first moves; (5) finishing actions; (6) slowing down to speed up; (7) call and callback; (8) open ears and eyes; (9) inspect and correct; (10) total utilization. This journey into the world of chefs and cooks shows you how each principle works in the kitchen, office, home, and virtually any other setting. |
| purchasing for chefs a concise guide: Essentials of Professional Cooking, Textbook and NRAEF Student Workbook Wayne Gisslen, 2003-04-21 Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file. |
| purchasing for chefs a concise guide: The Chef Next Door Amanda Freitag, Carrie King, 2015-09-29 “Ms. Freitag encourages home cooks to think like those chefs with easy-to-follow recipes that pair seasonal ingredients with culinary shortcuts.” —Pittsburgh Post-Gazette Amanda Freitag is a master at knocking out fabulous meals in her restaurant kitchen and on the set of Food Network’s Chopped and Iron Chef America. But until recently, she was totally intimidated to cook at home in her tiny apartment kitchen—and she realized that she wasn’t alone! Amanda set out to help other home cooks and created a list of restaurant-quality recipes that shine in the home kitchen. In her bright, lively voice, she helps you master the basic techniques that are the foundation of good, flavorful cooking. She also teaches you how to think like a chef—to consider seasonality, balancing flavors, understanding the steps, and learning how to improvise—to create a menu and execute dishes with pro techniques, as if she were right there in the kitchen with you. You’ll find everything from the basics—sauces, marinades, stocks, and rubs—to first impressions, salads, and easy dinner recipes, and will even become skilled in making “The Scary Stuff”—recipes that may seem out of reach but are not. With The Chef Next Door, you’ll be able to dazzle friends and family with a diverse range of dishes, such as Spinach Feta Pies, Kale and Farro Salad with Aged Goat Cheese, Lusty Lemon Chicken, Pop’s Beer-Braised Bold Beef Stew, Mediterranean Potato Salad, Marinated Artichokes, Cocoa Carrot Cake, and more. Filled with beautiful color photographs that show how achievable good food really is, The Chef Next Door makes confident home cooking a breeze. |
| purchasing for chefs a concise guide: Kitchen Pro Series: Guide to Produce Identification, Fabrication and Utilization Brad Matthews, Paul Wigsten, 2010-02-09 Kitchen Pro Series: Guide to Produce Identification, Fabrication, and Utilization is the definitive guide to selection, purchasing and fabricating produce for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical and detailed information on product identification, seasonality, availability, storage, maturity and ripeness, taste and utilization tactics. If you're seeking a comprehensive guide to produce, then this publication is for you. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version. |
| purchasing for chefs a concise guide: Joy of Cooking Irma S. Rombauer, Marion Rombauer Becker, 1975 An illustrated cooking book with hundreds of recipes. |
| purchasing for chefs a concise guide: Heat Bill Buford, 2009-05-29 From one of our most interesting literary figures – former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs – a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook. Expanding on his James Beard Award-winning New Yorker article, Bill Buford gives us a richly evocative chronicle of his experience as “slave” to Mario Batali in the kitchen of Batali’s three-star New York restaurant, Babbo. In a fast-paced, candid narrative, Buford describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from “kitchen bitch” to line cook . . . his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters . . . and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria. Heat is a marvelous hybrid: a memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour. From the Hardcover edition. |
| purchasing for chefs a concise guide: Food, Labor, and Beverage Cost Control Edward E. Sanders, 2020-06-01 Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference) |
| purchasing for chefs a concise guide: The Chef's Companion Elizabeth Riely, 1996-05-29 Any food professional or aspiring chef will quickly build confidence in the use of culinary terms with this indispensable guide to the correct spelling, pronunciation, definition, usage, and origin of over 4,500 terms. The updated Second Edition of The Chefs Companion succinctly covers all the latest terms relating to cooking techniques, food preparations, herbs and spices, varieties and cuts of food, wine terminology, and equipment for the professional kitchen, as well as notable figures in the history of food and gastronomy. |
| purchasing for chefs a concise guide: French Patisserie FERRANDI Paris, 2017-11-14 Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper—is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates. Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Written by the school’s experienced teaching team of master pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced pâtissier, this patisserie bible provides everything you need to master French pastry making. |
| purchasing for chefs a concise guide: Solutions Menu - A Nordic guide to sustainable food policy Afton Halloran, Mads Frederik Fischer-Møller, Marie Persson, Elisabet Skylare , 2018-06-09 For the first time, the most innovative food policy solutions in the Nordic Region have been brought together in a single document. The Solutions Menu includes 24 policies that aim to change food consumption and intends to inspire new and robust policy responses to the societal and environmental challenges caused by our current food systems. The Solutions Menu is produced by the Nordic Food Policy Lab, one of six flagship projects under the Nordic prime ministers’ Nordic Solutions to Global Challenges initiative. |
| purchasing for chefs a concise guide: Sous Vide for the Home Cook Douglas E. Baldwin, 2010-04-12 A primer on the sous vide cooking technique, including time and temperature tables and over 200 tested and delicious recipes for cooking eggs, meat, fish, poultry, game, vegetables, fruits, and desserts. |
| purchasing for chefs a concise guide: Principles of Management David S. Bright, Anastasia H. Cortes, Eva Hartmann, 2023-05-16 Black & white print. Principles of Management is designed to meet the scope and sequence requirements of the introductory course on management. This is a traditional approach to management using the leading, planning, organizing, and controlling approach. Management is a broad business discipline, and the Principles of Management course covers many management areas such as human resource management and strategic management, as well as behavioral areas such as motivation. No one individual can be an expert in all areas of management, so an additional benefit of this text is that specialists in a variety of areas have authored individual chapters. |
Procurement and Payables (P&P) - King County, Washington
We help King County achieve sustainability and social equity through responsible stewardship of county resources, streamlined business processes, and strategic procurements from …
Goods & Services Procurement Guide Procurement
information about your purchasing needs, including specific criteria that will be used to determine suppliers’ responsiveness (including any sustainable requirements such as eco labels or …
Awarded Contracts Log - King County, Washington
Not a King County agency? Use a Cooperative Purchasing Agreement to "piggyback" on our contracts. For the best experience on our website, use a web browser other than Internet …
Cooperative purchasing agreement - King County, Washington
To piggyback on a contract awarded by King County, check the list of approved Cooperative Purchasing Agreements provided below. These are the jurisdictions that are already …
Procurement & Payables - King County
Jul 15, 2021 · Do Business with King County Contracting Opportunities Solicitation Resources Upcoming Capital Projects Register as a Supplier Sustainable Purchasing Training & Events …
Finance and Business Operations Division (FBOD) - King County
P&P provides centralized purchasing, accounts payable services, purchasing card (P-Card) administration, travel management support, and employee expense reimbursements.
E-Procurement Supplier Portal - King County, Washington
Allow your company to receive King County solicitation notifications. Allow your company to respond to King County solicitations and qualification questionnaires electronically. Allow your …
Goods, services, and technology - King County, Washington
Register and set up email preferences to get automatic email notifications of publicly advertised procurements. Create opportunities and make your firm more competitive as a supplier for …
King County employee field resources
Below are some purchasing resources King County employees may need while in the field. King County employees can also visit the Procurement & Payables Intranet site.
Sustainable Purchasing Program - King County, Washington
King County’s policies require the purchase of sustainable products and services that provide environmental, social and economic benefits.
Sustainable Purchasing Guide - King County, Washington
Every day, thousands of King County employees purchase goods and services that have economic, social and environmental impacts. King County relies on ecolabels to ensure the …
Sustainable purchasing polices - King County, Washington
Pulling together sustainable purchasing requirements and strategies related to procurement from various King County policies, it offers guidance on specific commodities as well as general …
Other solicitation resources - King County, Washington
This page gives additional information about King County contract solicitations. Visit our E-Procurement Supplier portal to see current contracting opportunities or login to participate. If …
Office supplies - King County, Washington
All offices buy supplies for their everyday operations. Purchasing durable, high quality, less toxic products, reusing supplies, and refraining from buying single-use products reduces your …
Reform of Procurement and Contract Business Processes
Mar 11, 2010 · · Using and developing cooperative purchasing agreements with other jurisdictions throughout the region to reduce unit costs. · Implementing new payment mechanisms, such as …
Parts and materials - storerooms - King County, Washington
Look at our Supply Catalog to see what we have in stock. If you are interested in purchasing parts, materials, or supplies from us, email us at FleetStores@kingcounty.gov or call 206-477 …
Sustainable Purchasing Policy - King County, Washington
Nov 14, 2018 · "Sustainable purchasing" means procuring goods and services in a manner that integrates fiscal responsibility, social equity, and environmental stewardship.
About us - King County, Washington
At King County Procurement & Payables (P&P), our mission is to support the efficient, sustainable, and equitable sourcing of goods and services that help King County deliver vital …
Toner - King County, Washington
Purchasing remanufactured toner cartridges—cartridges that have been used at least once and then disassembled, cleaned and had worn parts replaced and toner refilled—can save buyers …
Attend an orientation - King County, Washington
Attend a free introductory orientation session online. Learn more about: Also chat with our contract specialists and our small business certification team. Register for a session to find out …
Procurement and Payables (P&P) - King County, Washington
We help King County achieve sustainability and social equity through responsible stewardship of county resources, streamlined business processes, and strategic procurements from …
Goods & Services Procurement Guide Procurement
information about your purchasing needs, including specific criteria that will be used to determine suppliers’ responsiveness (including any sustainable requirements such as eco labels or …
Awarded Contracts Log - King County, Washington
Not a King County agency? Use a Cooperative Purchasing Agreement to "piggyback" on our contracts. For the best experience on our website, use a web browser other than Internet …
Cooperative purchasing agreement - King County, Washington
To piggyback on a contract awarded by King County, check the list of approved Cooperative Purchasing Agreements provided below. These are the jurisdictions that are already …
Procurement & Payables - King County
Jul 15, 2021 · Do Business with King County Contracting Opportunities Solicitation Resources Upcoming Capital Projects Register as a Supplier Sustainable Purchasing Training & Events …
Finance and Business Operations Division (FBOD) - King County
P&P provides centralized purchasing, accounts payable services, purchasing card (P-Card) administration, travel management support, and employee expense reimbursements.
E-Procurement Supplier Portal - King County, Washington
Allow your company to receive King County solicitation notifications. Allow your company to respond to King County solicitations and qualification questionnaires electronically. Allow your …
Goods, services, and technology - King County, Washington
Register and set up email preferences to get automatic email notifications of publicly advertised procurements. Create opportunities and make your firm more competitive as a supplier for …
King County employee field resources
Below are some purchasing resources King County employees may need while in the field. King County employees can also visit the Procurement & Payables Intranet site.
Sustainable Purchasing Program - King County, Washington
King County’s policies require the purchase of sustainable products and services that provide environmental, social and economic benefits.
Sustainable Purchasing Guide - King County, Washington
Every day, thousands of King County employees purchase goods and services that have economic, social and environmental impacts. King County relies on ecolabels to ensure the …
Sustainable purchasing polices - King County, Washington
Pulling together sustainable purchasing requirements and strategies related to procurement from various King County policies, it offers guidance on specific commodities as well as general …
Other solicitation resources - King County, Washington
This page gives additional information about King County contract solicitations. Visit our E-Procurement Supplier portal to see current contracting opportunities or login to participate. If …
Office supplies - King County, Washington
All offices buy supplies for their everyday operations. Purchasing durable, high quality, less toxic products, reusing supplies, and refraining from buying single-use products reduces your …
Reform of Procurement and Contract Business Processes
Mar 11, 2010 · · Using and developing cooperative purchasing agreements with other jurisdictions throughout the region to reduce unit costs. · Implementing new payment mechanisms, such as …
Parts and materials - storerooms - King County, Washington
Look at our Supply Catalog to see what we have in stock. If you are interested in purchasing parts, materials, or supplies from us, email us at FleetStores@kingcounty.gov or call 206-477 …
Sustainable Purchasing Policy - King County, Washington
Nov 14, 2018 · "Sustainable purchasing" means procuring goods and services in a manner that integrates fiscal responsibility, social equity, and environmental stewardship.
About us - King County, Washington
At King County Procurement & Payables (P&P), our mission is to support the efficient, sustainable, and equitable sourcing of goods and services that help King County deliver vital …
Toner - King County, Washington
Purchasing remanufactured toner cartridges—cartridges that have been used at least once and then disassembled, cleaned and had worn parts replaced and toner refilled—can save buyers …
Attend an orientation - King County, Washington
Attend a free introductory orientation session online. Learn more about: Also chat with our contract specialists and our small business certification team. Register for a session to find out …
