Purchasing: Selection and Procurement for the Hospitality Industry / Edition 8

Purchasing: Selection and Procurement for the Hospitality Industry / Edition 8

by Andrew H. Feinstein, John M. Stefanelli
     
 

Hospitality professionals will find that this eighth edition balances purchasing activities with product and information from a management perspective. Each chapter has been revised so that the most current concepts available are presented along with even more in-depth coverage of hospitality purchasing. Numerous examples, questions, and exercises are included

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Overview

Hospitality professionals will find that this eighth edition balances purchasing activities with product and information from a management perspective. Each chapter has been revised so that the most current concepts available are presented along with even more in-depth coverage of hospitality purchasing. Numerous examples, questions, and exercises are included to reinforce new concepts. In order to reflect changes in the field, technology applications in the purchasing function are discussed throughout. New, revised, and updated illustrations and photographs of concepts, companies, and products relating to the purchasing function have also been included to give hospitality professionals a better understanding of the field.

Product Details

ISBN-13:
9780470290460
Publisher:
Wiley, John & Sons, Incorporated
Publication date:
01/04/2011
Edition description:
New Edition
Pages:
704
Sales rank:
421,933
Product dimensions:
8.80(w) x 10.90(h) x 1.30(d)

Table of Contents

Preface
Pt. 1Gaining a Perspective on Selection and Procurement
Ch. 1The Concept of Selection and Procurement3
Ch. 2Distribution Systems10
Ch. 3Forces Affecting the Distribution Systems28
Ch. 4An Overview of the Purchasing Function56
Ch. 5The Organization and Administration of Purchasing74
Ch. 6The Buyer's Relations with Other Company Personnel86
Pt. 2Principles of Selection and Procurement
Ch. 7The Purchase Specification: An Overall View108
Ch. 8The Optimal Amount136
Ch. 9The Optimal Price160
Ch. 10The Optimal Payment Policy194
Ch. 11The Optimal Supplier204
Ch. 12Typical Ordering Procedures236
Ch. 13Typical Receiving Procedures250
Ch. 14Typical Storage Management Procedures276
Ch. 15Security in the Purchasing Function306
Ch. 16Computer Technology Applications in Purchasing326
Pt. 3Selection and Procurement of the Items
Ch. 17Fresh Produce340
Ch. 18Processed Produce and Other Grocery Items370
Ch. 19Dairy Products404
Ch. 20Eggs425
Ch. 21Poultry442
Ch. 22Fish462
Ch. 23Meat486
Ch. 24Alcoholic and Nonalcoholic Beverages530
Ch. 25Nonfood Expense Items564
Ch. 26Services588
Ch. 27Furniture, Fixtures, and Equipment616
Index649

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