Higher Education

Kitchen Pro Series: Guide to Purchasing, 1st Edition

  • Thomas Schneller Culinary Institute of America
  • Brad Matthews The Culinary Institute of America
  • Culinary Institute of America Culinary Institute of America, Hyde Park, NY
  • ISBN-10: 1428319883  |  ISBN-13: 9781428319882
  • 320 Pages
  • © 2012 | Published
  • College Bookstore Wholesale Price = $67.50
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The KITCHENPRO SERIES: GUIDE TO PURCHASING, 1st edition is the sixth text in the series. By combining real-life situations in food industry purchasing and adding in candid explanations of situations that have been encountered through many years in the food industry, Chef Thomas Schneller along with Brad Matthews have written a text specific to procurement in the food industry. Their vast knowledge of this field gained from years of experience make this text detailed not only in buying ingredients but also on the procurement of equipment as well as finding, identifying and assessing the proper vendor. The text will answer questions about establishing and maintaining vendor relationships, ethical considerations, and enables the buyer to make decisions accurately Since the food industry is full of trends that change frequently, GUIDE TO PURCHASING will help the buyer to understand the importance of trends and how to make the right decision in ordering ingredients by writing product specifications for food service vendors. GUIDE TO PURCHASING is more than a reference tool and a guide for those in the field it but is written in an engaging style so that the reader will learn a variety of purchasing options and product specifications.

Features and Benefits

  • Real-life case studies of issues facing purchasing personnel, along with recommendations for managing these situations.
  • A review of new trends in the foodservice industry that buyers need to understand.
  • A clear guide on how to write product specifications and their importance in this field.
  • Tips for establishing and maintaining good working relationships with product vendors.
  • An emphasis on the importance of ethics in this profession.

Table of Contents

About the CIA.
Author Biography.
1. History of Food Purchasing.
2. Dealing With Purveyors and Establishing a Vendor Relationship.
3 Developing Food Orders.
4. Ordering for Meat, Poultry, and Fish.
5. Inventory Management and the Storeroom.
6. Small and Large Equipment Purchasing.
7. Trends in the Industry.
Photo Credits.
CIA Conversion Charts.

Learning Resource Bundles

Choose the textbook packaged with the resources that best meet your course and student needs. Contact your Learning Consultant for more information.

Bundle: Text + CourseMate Printed Access Card

ISBN-10: 1133157297 | ISBN-13: 9781133157298

List Price = $102.95  | College Bookstore Wholesale Price = $77.50

This Bundle Includes:

  • Kitchen Pro Series: Guide to Purchasing
    List Price = $89.95  | CengageBrain Price = $89.95  | College Bookstore Wholesale Price = $67.50
  • Culinary CourseMate Printed Access Card
    List Price = $89.95  | College Bookstore Wholesale Price = $67.50


All supplements have been updated in coordination with the main title. Select the main title's "About" tab, then select "What's New" for updates specific to title's edition.

For more information about these supplements, or to obtain them, contact your Learning Consultant.

Instructor Supplements

Culinary CourseMate Instant Access Code for CIA/Schneller/Matthews' Kitchen Pro Series: Guide to Purchasing  (ISBN-10: 1111639515 | ISBN-13: 9781111639518)

Interested in a simple way to complement your text and course content with study and practice materials? Cengage Learning's CourseMate brings course concepts to life with interactive learning, study, and exam preparation tools that support the printed textbook. Watch student comprehension soar as your class works with the printed textbook and the textbook-specific website. CourseMate goes beyond the book to deliver what you need!

List Price = $89.95  | CengageBrain Price = $89.95  | College Bookstore Wholesale Price = $89.95

Instructor's Manual  (ISBN-10: 1428319891 | ISBN-13: 9781428319899)

The instructor's Manual serves as an instructional resource and provides teaching tips or guidelines, essay questions, answers to review and test questions, key objectives, glossary, appendices and exercises for content reinforcement.

Student Supplements

Culinary CourseMate Instant Access Code for CIA/Schneller/Matthews' Kitchen Pro Series: Guide to Purchasing  (ISBN-10: 1111639515 | ISBN-13: 9781111639518)

The more you study, the better the results. Make the most of your study time by accessing everything you need to succeed in one place. CourseMate includes: An interactive eBook with highlighting, note taking and an interactive glossary and Interactive learning tools, including: Quizzes, Flashcards, Videos, and more!

List Price = $89.95  | CengageBrain Price = $89.95  | College Bookstore Wholesale Price = $89.95

Meet the Author

Author Bio

Thomas Schneller

Chef Schneller is currently an associate professor teaching at the Culinary Institute of America specializing in meat and fish butchery. Chef Schneller is a classically trained butcher who grew up working in a family meat market that focused on wholesale and retail meat production. He was involved in meat selection and procurement in the meat markets of New York City. He also owned and operated Schneller's Restaurant that operated from 1976–1999 and was involved in all aspects of the business including all purchasing.

Brad Matthews

Brad Matthews is the director of purchasing and storeroom operations at The Culinary Institute of America (CIA). Directing a storeroom staff of more than two dozen, Mr. Matthews is responsible for all purchases on the college's Hyde Park, NY campus, including more than $6.5 million of food products for the college each year. Mr. Matthews and his staff must assure the value of those purchases through proper receipt, evaluation, storage, and timeliness of deliveries. He also oversees the distribution to the 41 kitchens and bakeshops of all food coming into the CIA campus.

Culinary Institute of America

Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor’s and associate degrees, as well as certificate programs, in culinary arts or baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world’s premier culinary college. Visit the CIA online at www.ciachef.edu.