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Procurement of Hospitality Resources / Edition 1

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Overview

Taking a value-oriented approach, Procurement of Hospitality Resources emphasizes how buyers must maintain a mutually beneficial relationship with their suppliers—rather than taking a strict win/lose pricing strategy. Offering a global vision, it includes specialty foods, such as organic, Kosher and Halal foods, and devotes entire chapters to evaluation, international purchasing, and procurement for hotels. Students are directed to additional on-line resources through in-text features and mini case projects provide ample opportunity to apply concepts in individual and group settings.
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Product Details

  • ISBN-13: 9780135148419
  • Publisher: Prentice Hall
  • Publication date: 3/2/2009
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 624
  • Sales rank: 649,858
  • Product dimensions: 8.20 (w) x 10.70 (h) x 1.00 (d)

Table of Contents

Table of Contents

Part 1: Foundation of Procurement

Chapter 1. Scope of Procurement

Hospitality Industry Overview

What is Procurement?

Objectives of Effective Procurement

Overview of Procurement

Factors Affecting Procurement

Roles of Procurement Team Members

Evolution of Procurement Systems

Chapter 2. Product Flow Through the Marketplace

Distribution Channels

Channel Flow Begins With the Order

Supply Chain Management and Hospitality Purchases

Case Study: Franchisor Food Distribution System

Chapter 3. Legal and Ethical Aspects of Procurement

Legal Aspects of Procurement

Ethical Aspects of Procurement

Part 2: Management of the Procurement Process

Chapter 4. Quality and Purchasing Specifications

What is Quality?

Purchase Specifications: Overview

Development of Purchase Specifications

Purchase Specifications Information

Implementing Purchase Specifications

Chapter 5. Make or Buy Analysis

Background

Responsibilities For Make or Buy Decisions

Factors Impacting Make or Buy Analysis

Close Look At Make or Buy Analysis Process

Examples of Make or Buy Cost Comparisons

Implementing Results of Make or Buy Analysis

Evaluating Make or Buy Decisions

Chapter 6. Determining Purchase Quantities

Correct Purchase Quantities Are Important

Factors Affecting Purchasing Quantities

Traditional Purchasing Methods

Forecasting And Production Schedules

Non-traditional Purchasing Systems

Chapter 7. Managing the Purchase Price

Determinants of Sellers’ Prices

Specific Factors Affecting Hospitality Pricing

Price Discounts

Services Pricing

Chapter 8. Supplier Sourcing and Relations

Importance of Supplier Sourcing Decisions

Characteristics of Desirable Suppliers

Supplier Sourcing Decisions

Other Suppliers Sourcing Issues

Supplier Relations

Supplier Evaluation Process

Chapter 9. Procurement Negotiations

What Is Negotiation?

Successful Negotiation Traits

Steps In Negotiation Process

Chapter 10. Supplier Contact — The Ordering Process

Overview of Ordering Process

Close Look at Ordering Process

More About The Ordering Process

The Purchase Order

Timing Concerns

Expediting Procedures

Technology And The Ordering Process

Chapter 11. Product Receiving and Storing: Principles and Procedures

Receiving and Storing: Integral To Procurement

Receiving Essentials

Basic Receiving Procedures

Special Receiving Concerns

Storing Essentials

Basic Storing Procedures

Special Storing Concerns

Chapter 12. Procurement Accounting and Follow-Up

Purchasing And The Accounting Process

Accounting Requires Documentation

Payment Policies And Procedures

Special Accounting Concerns

Security Concerns and Procurement Accounting

Relationship Between Accounting and Purchasing Staff

Part 3: Quality Considerations in Food and Beverage Product Purchasing

Chapter 13. Meats, Poultry, Game and Seafood

Meats

Poultry

Game

Seafood

Product Receiving and Storage

Chapter 14. Produce, Dairy, and Egg Products

Produce

Dairy Products

Egg Products

Product Receiving and Storage

Chapter 15. Complementary Foods

Starches

Fats and Oils

Flavorings

Convenience Foods

Specialized Food Products

Product Receiving and Storage

Chapter 16. Beverages

Non Alcoholic Beverages

Alcoholic Beverages

Product Receiving and Storage

Chapter 17. Food Service Purchases: Non-Food Items

Dining Room Supplies

Take-Out Packaging

Back of House Supplies

Cleaning Supplies

Part 4: Quality Considerations in Other Hospitality Purchases

Chapter 18. Procurement for Lodging Facilities

Guest Room Supplies

Guest Room Services

Public Area Guest Services

Lodging Staff Supplies

Chapter 19. Procurement of Hospitality Services

Purchasing Essential Services

Control of Essential Service Costs

Essential Services Billing

Purchasing Additional Services

Evaluation of Vendor Services

Chapter 20. Procurement of Capital Equipment

Capital Expense Purchases and Operating Expense Purchases

Capital Purchase Needs Assessment

Purchasing Furnishings, Fixtures, and Equipment

Capital Purchasing Financing

Chapter 21. Procurement of Technology-Related Products and Services

Considerations in Technology Procurement

Procurement of Advanced Technology Products

Monitoring Advancements in Hospitality-Oriented Technology Products

Part 5: Global Procurement and Procurement System

Chapter 22. Purchasing in the Global Marketplace

Role of Global Purchasing Professionals

Challenges in International Purchasing

International Purchasing Process

Other International Purchasing Concerns

Case Studies in International Purchasing

Chapter 23. Evaluating and Improving Procurement Systems

Evaluation and Effective Procurement

Reasons to Evaluate Procurement

Overview of Evaluation and Improvement Process

More About Procurement Problem-solving

Purchasing Goals Affect Purchasing Evaluations

Procurement Evaluation Factors

“Intelligent Customer” Evaluation

Benchmarking Procurement Practices

Implementing Procurement Improvement Changes

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