John Wiley & Sons Purchasing Cover Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-center.. Product #: 978-1-119-14851-7 Regular price: $69.07 $69.07 Auf Lager

Purchasing

Selection and Procurement for the Hospitality Industry

Feinstein, Andrew H. / Hertzman, Jean L. / Stefanelli, John M.

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9. Auflage März 2021
704 Seiten, Softcover
Wiley & Sons Ltd

ISBN: 978-1-119-14851-7
John Wiley & Sons

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Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-centered text that includes several pedagogical enhancements to help students 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 comprehensive and up-to-date hospitality purchasing text available today.

Chapter 1: The Concepts of Selection and Procurement

Chapter 2: Technology Applications in Purchasing

Chapter 3: Distribution Systems

Chapter 4: Forces Affecting the Distribution Systems

Chapter 5: An Overview of the Purchasing Function

Chapter 6: The Organization, Administration, and Evaluation of Purchasing

Chapter 7: The Purchase Specification: An Overall View

Chapter 8: The Optimal Amount

Chapter 9: Determining Optimal Purchase Prices and Payment Policies

Chapter 10: The Optimal Supplier

Chapter 11: Typical Ordering Procedures

Chapter 12: Typical Receiving Procedures

Chapter 13: Typical Storage Management Procedures

Chapter 14: Security in the Purchasing Function

Chapter 15: Fresh Produce

Chapter 16: Processed Produce and Other Grocery Items

Chapter 17: Dairy Products

Chapter 18: Eggs

Chapter 19: Poultry

Chapter 20: Fish

Chapter 21: Meat

Chapter 22: Beverages

Chapter 23: Nonfood Expense Items

Chapter 24: Services

Chapter 25: Furniture, Fixtures, and Equipment
ANDREW HALE FEINSTEIN is Dean and James A. Collins Distinguished Chair at the Collins College of Hospitality Management at California State Polytechnic University, Pomona.

JOHN M. STEFANELLI is a Professor in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada Las Vegas.

A. H. Feinstein, University of Nevada, Las Vegas; J. M. Stefanelli, University of Nevada