Overview

Purchasing: Selection and Procurement for the Hospitality Industry, Eighth Edition is a learning-centered text that includes several pedagogical enhancements to help the student quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry.Purchasing: Selection and Procurement for the Hospitality Industry is themostcomprehensive and up-to-date hospitality purchasing text available today.

Full Product Details

Author:   Andrew H. Feinstein ,  John M. Stefanelli ,  Gael D. Hancock
Publisher:   John Wiley and Sons Ltd
Imprint:   John Wiley & Sons Ltd
Edition:   8th Revised edition
Dimensions:   Width: 21.70cm , Height: 1.10cm , Length: 27.80cm
Weight:   0.484kg
ISBN:  

9780470316580

ISBN 10:   0470316586
Pages:   192
Publication Date:   31 July 2012
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Chapter 1: The Concepts of Selection and Procurement Chapter 2: Technology Applications in Purchasing Chapter 3: Distribution Systems Chapter 4: Forces Affecting the Distribution System Chapter 5: An Overview of the Purchasing Function Chapter 6: The Organization and Administration of Purchasing Chapter 7: The Buyer?s Relations with Other Company Personnel Chapter 8: The Purchase Specification: An Overall View Chapter 9: The Optimal Amount Chapter 10: The Optimal Price Chapter 11: The Optimal Payment Policy Chapter 12: The Optimal Supplier Chapter 13: Typical Ordering Procedures Chapter 14: Typical Receiving Procedures Chapter 15: Typical Storage Management Procedures Chapter 16: Security in the Purchasing Function Chapter 17: Fresh Produce Chapter 18: Processed Produce and Other Grocery Items Chapter 19: Dairy Products Chapter 20: Eggs Chapter 21: Poultry Chapter 22: Fish Chapter 23: Meat Chapter 24: Beverages Chapter 25: Nonfood Expense Items Chapter 26: Services Chapter 27: Furniture, Fixtures, and Equipment

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