Feinstein, Andrew H. / Stefanelli, John M. Purchasing Selection and Procurement for the Hospitality Industry, Study Guide
July 2012 39.90 Euro 2012. 192 Pages, Softcover ISBN 978-0-470-31658-0 - John Wiley & Sons
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Detailed description 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 the most comprehensive and up-to-date hospitality purchasing text available today.
From the 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
