The Chef's Complete Ordering System

This ordering system is presented as a manual bound in durable covers. It comprises pages divided into sections representing the key suppliers to any kitchen (butcher, fruit and vegetables, baker and pastries, dry goods, etc). There are further blank sections for personal additions. The pages are ruled, with space for food controllers or buyers to fill in. Each sheet contains enough space for a month's orders of any one item so that monthly stocktaking becomes less of a chore. This provides a lasting reference and record of all purchases. Weekly and monthly totals of all expenses list invoice numbers, prices, and dates of orders and deliveries by supplier. The front of the book has provision for suppliers' names, addresses and telephone numbers to be added so that they are instantly accessible. The final sections of the book contain advice on ordering and purchasing, and a summary of expenses.