Procurement of Hospitality Resources / Edition 1

Procurement of Hospitality Resources / Edition 1

by David K. Hayes
     
 

ISBN-10: 0135148413

ISBN-13: 2900135148418

Pub. Date: 03/02/2009

Publisher: Prentice Hall

"The most up-to-date and complete treatment of the procurement process for buyers in all segments of the hospitality industry, Procurement of Hospitality Resources fills the need for a comprehensive examination of this important topic. The text was designed to help procurement professionals do their jobs right. As a result, Procurement of Hospitality provides all of…  See more details below

Overview

"The most up-to-date and complete treatment of the procurement process for buyers in all segments of the hospitality industry, Procurement of Hospitality Resources fills the need for a comprehensive examination of this important topic. The text was designed to help procurement professionals do their jobs right. As a result, Procurement of Hospitality provides all of the information needed to allow buyers to purchase the right products and services at the right price, in the right amount, at the right time, from the right supplier." Procurement of Hospitality Resources is essential reading for both hospitality students, who will assume procurement responsibilities in their new careers, and current professionals, who seek a detailed treatment of procurement to assist them in their own operational and training needs.

Product Details

ISBN-13:
2900135148418
Publisher:
Prentice Hall
Publication date:
03/02/2009
Edition description:
New Edition
Pages:
624

Table of Contents

Pt. 1 Foundations of Procurement

Ch. 1 The Scope of Procurement 1

Ch. 2 Product Flow Through the Marketplace 28

Ch. 3 Legal and Ethical Aspects of Procurement 55

Pt. 2 Management of the Procurement Process

Ch. 4 Quality and Purchasing Specifications 78

Ch. 5 Make or Buy Analysis 102

Ch. 6 Determining Purchase Quantities 127

Ch. 7 Managing the Purchase Price 157

Ch. 8 Supplier Sourcing and Relations 176

Ch. 9 Procurement Negotiations 199

Ch. 10 Selecting Suppliers and Placing Orders 225

Ch. 11 Product Receiving and Storing: Principles and Procedures 252

Ch. 12 Procurement Accounting and Follow-Up 280

Pt. 3 Quality Considerations in Food and Beverage Product Purchasing

Ch. 13 Meat, Poultry, Game, and Seafood 306

Ch. 14 Produce, Dairy, and Egg Products 335

Ch. 15 Complementary Food Products 364

Ch. 16 Beverages 390

Ch. 17 Food Service Purchases: Nonfood Items 421

Pt. 4 Quality Considerations in Other Hospitality Purchases

Ch. 18 Procurement for Lodging Facilities 444

Ch. 19 Procurement of Hospitality Services 468

Ch. 20 Procurement of Capital Equipment 490

Ch. 21 Procurement of Technology-Related Products and Services 511

Pt. 5 Global Procurement and Procurement System Evaluation

Ch. 22 Purchasing in the Global Marketplace 533

Ch. 23 Evaluating and Improving Procurement Systems 560

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