Covering the essential purchasing concepts, storeroom operations, and financial stewardship, this title addresses the needs of the executive chef. It presents the four fundamentals in foodservice purchasing: market and distribution systems, storeroom operations, cost controls and product information[...]

Step-by-step photographs take the reader through each sequential step in producing highly innovative, but practical ice sculptures. Whether you are a novice or an accomplished artist, this book features the most current techniques in 2003, including power tools and ice fusion for a unique product.[...]